Saturday, November 13, 2010

smoky roasted potato soup... 1 hour

the goods:

3 red bell peppers
1 pound small red potatoes
3 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
3 ounces dried chorizo, diced small (about 1/2 cup)

Preheat oven to 400 degrees. In a roasting pan, toss together bell peppers, potatoes, garlic, and oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean and add chorizo. Roast until fat renders and chorizo is crispy, 7 minutes.

With a potato masher, mash some potatoes and peppers until soup is thick and chunky. To serve, add chorizo and pan drippings to soup.

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