A fair way to choose sides -- also known as Philadelphia Pepper Pot.
Printable Version Stuff
3 medium potatoes, peeled and chopped
2 tablespoons butter
1 small leek, chopped (1 to 11/2 cups)
1 green pepper, chopped
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: bacon bits (from 6 slices cooked bacon) with bread crumbs or croutons (link to croutons).
Stuff to do
1. Boil the potatoes in 5 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potatoes aside.
2. Heat the butter in a soup pot on medium heat. (Alternatively, if you are making your bacon bits for the garnish right before making the soup, cook the bacon in the soup pot, then discard most of the grease, leaving enough to saute the soup ingredients in.)
3. Add the leek, green pepper, parsley, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add half of the potatoes and half of the broth and stir.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. In a blender or a bowl, blend or mash 1 cup of the soup until thick and silky smooth. If the soup is too thick to blend, add another 1/2 cup of potato broth.
7. Return the blended soup to the soup pot. Add the rest of the cooled potatoes and broth, and stir.
8. Ladle into bowls and garnish.
Makes four to six servings.
Tips
Potatoes should be boiled separately; the broth tastes great and is used to thicken soups.
