Creamy Garlicky Chilled Sweet Red Pepper Soup

• 1 14 cups chopped red bell peppers
• 1 cup red potatoes, peels on, diced
• 3 12 cups chicken broth
• 12 cup onion, chopped
• 1 cup small curd cottage cheese (no low fat)
• 2 tablespoons plain yogurt
• 6 garlic cloves, chopped
• 2 teaspoons olive oil
• salt
• pepper
• basil

1. Pepper Base -- In a medium size pot, add the olive oil and bring to medium heat.
2. Add the onion and garlic and cook 2-3 minutes.
3. Don't let the garlic burn, stir often.
4. Add the chicken broth, potatoes and red pepper and bring to a boil, then reduce and cook on medium low 15-20 minutes until the potatoes are fork tender.
5. Remove from the heat and cool.
6. Blend -- Once the mixture has cooled, puree in a blender until smooth.
7. Add back to the same pot and refrigerate until completely cool.
8. Cream Mixture -- Once again, we will be using the blender for this.
9. Add the cottage cheese, yogurt and process until very smooth.
10. Reserve 1/4 cup for a garnish.
11. Finish -- Add the cream mixture to the pepper mix and stir well.
12. Add in fresh ground black pepper, salt to taste and garnish with a drizzle of the cream mixture and fresh basil.
13. Note, prep time does include chilling time.

red bell peppers, red potatoes, chicken broth, onion, plain yogurt, garlic, olive oil, salt, pepper, basil

Taken from www.food.com/recipe/creamy-garlicky-chilled-sweet-red-pepper-soup-419960 (may not work)