Recipes
Creamy Roasted Red Pepper & Manchego Potato Soup
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My favorite fall feature isn’t the crisp cool mornings, the way the leaves turn from bright green to bright orange or the fact that my favorite scented fall candle becomes a constant presence in our house – although those things are lovely.
Category
Light Meals
Recipe Ingredients
2 roasted heads of garlic (see note)
1 tbsp olive oil
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
2 celery stalks, chopped
1 1/2 tsp salt, divided
3 cups diced russet potato
8 oz roasted peppers, drained and roughly chopped
1/2 tsp smoked paprika
3 cups low-sodium chicken stock
2 cups shredded manchego cheese
1/2 cup heavy cream
