Creamy Potato Pepper (Print Version)

# Ingredients:

01 - 3 garlic cloves, skin removed.
02 - 1 russet potato, peeled and chopped (1½ cups).
03 - ¼ cup cream or milk (your choice).
04 - 3 tablespoons of butter.
05 - 4 whole red bell peppers.
06 - Salt and pepper to taste.
07 - 4 cups of broth, chicken or veggie.
08 - A pinch of cayenne for a spicy kick.
09 - 1 yellow onion, diced (about 1 cup).

# Instructions:

01 - Hold peppers over flame until their skins turn black. Place them in a bowl, cover, and after 5 minutes, discard skins and seeds.
02 - In melted butter, cook onions until soft. Add potato bits and cook another 2 minutes.
03 - Toss in the garlic and diced, charred peppers. Let them mingle on the heat for 2 minutes.
04 - Pour in the broth and let everything bubble together until the potatoes are tender, about 15 minutes.
05 - Blend the soup in parts until it's completely creamy.
06 - Pour it back into the pot, add cream, and season with cayenne, salt, and pepper.

# Notes:

01 - Using vegetable broth makes it vegetarian.
02 - Skip the cream if you want to freeze leftovers.
03 - Perfect for batch cooking.

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