Chunky Potato-Pepper Soup

If you're serving this colorful soup to kids, reduce the ground red pepper to a dash for a milder flavor.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  medium potatoes, cubed (2 1/4 cups)
• 2  cups vegetable broth or 2  cups chicken broth
• 1  small green pepper, chopped (1/2 cup)
• 1  small  sweet red pepper, chopped (1/2 cup)
• 1  small yellow sweet pepper, chopped (1/2 cup)
• 1  small onion, chopped (1/3 cup)
• 1⁄4 cup margarine or 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon  ground red pepper
• 3  cups milk

Directions

1. In a medium saucepan combine potatoes and vegetable or chicken broth.
2. Bring to a boil; reduce heat, cover and simmer for 10 minutes or till potatoes are tender-- Do not drain.
3. Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter till tender but not brown.
4. Stir in flour, salt, black pepper, and ground red pepper.
5. Add milk all at once.
6. Cook and stir till thickened and bubbly.
7. Cook and stir for 1 minutes more.
8. Stir in undrained potatoes- Heat through.
9. To serve, ladle soup into individual bowls.