Sweet Pepper, Onion and Potato Soup

8 lg Bell Peppers (late season are red for me)

1 lg sweet onion (Vidalia or similar)

Olive oil

6-8 medium russet potatoes, peeled, diced and boiled until firm but cooked

1 can Low-fat/low-sodium chicken stock

2 cans Campbell's Cream of Chicken soup

2 cans water (reconstitute soup)

Chili powder

Sage

Thyme

Cut and clean seeds & stems from peppers, dice into ½” pieces.  Peel and dice onion into ½” pieces.  Heat a large skillet (high) and add liberal coating of olive oil when hot.  Immediately add onions and stir fry for 5 minutes.  Lower heat to medium high and add diced peppers.  Continue to cook for 20 minutes until onions are clear and peppers have softened.  Remove from heat.

In a stock pot on medium heat, add chicken stock, Cream of Chicken Soup, water and potatoes.

Put onions and peppers into a food processor or blender and puree until it has the consistency of ketchup.  Add to the stock pot.

Stir/whisk until well blended (it’s okay to break up some of the potato chunks).  Add Chili powder, Sage and Thyme (judiciously) to taste.

Heat to simmering and serve.

(I like it to have a bit of a peppery bite [read: chili powder], but not too spicy)