CHEDDAR AND ROASTED RED BELL PEPPER SOUP Recipe

One 1/2-pound russet (baking) potato, peeled and diced
1 cup chopped onion
2 tablespoons vegetable oil
2 cups milk
2 large red bell peppers, roasted and diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
14 ounces extra-sharp Cheddar, grated coarse
finely chopped fresh coriander for garnish
croutons for garnish if desired

Recipe
In a kettle or large pot, cook the potato and the onion in the oil over moderately low heat until the onion is softened. Add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender.

In a blender, puree the potato mixture with the milk. Add the mixture to the kettle along with the roasted peppers, Worcestershire sauce, and Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the cheddar, until cheddar is melted and the soup is hot (do not let it boil). Garnish the soup with the coriander and the croutons.

Makes about 6 cups, serving 6.