A vegetarian potato soup with fresh poblano or bell peppers for a spicy kick.

Fresh poblano peppers, bell peppers, or roasted red peppers

Potatoes (a mix of Yukon Gold and russet recommended)

Onion

Garlic

Vegetable broth

Olive oil

Optional: cream or a plant-based alternative

Optional: nutritional yeast (for a vegan version)

Optional: cumin, coriander, or chili flakes

Salt, black pepper, and cayenne, to taste

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Heat olive oil in a large pot and sauté the onions until translucent.

Add minced garlic and your choice of peppers. Cook for 2-3 minutes.

Add the diced potatoes and pour in vegetable broth until everything is covered.

Bring to a gentle boil, then reduce heat and simmer, covered, stirring occasionally, for 15-20 minutes until the potatoes are soft.

Taste and adjust seasoning with salt, black pepper, or cayenne.