Pepper-Potato Soup

I like this soup because it makes use of things that I can keep in my freezer & pantry.  The ingredients are versatile or have a good shelf-life.  But it's also fairly low on preservatives and fake-food. 

The peppers, potatoes, onions & corn can all be either fresh or frozen, depending on what you have on hand.  I often buy my peppers at Costco & chop/freeze my extra ones.

Ingredients:
3 cups chopped sweet peppers (red, yellow, orange)
2 cups chopped yellow onions
10 oz potatoes, frozen OR fresh diced
1/2 cup chicken broth
2 cups milk
1 heaping cup frozen white corn
1/2 tsp cayenne pepper
1 or 2 tbsp. butter

Garnishes:
Shredded cheddar
Sour cream or Greek Yogurt
Bacon crumbles
Hot sauce of choice (We like Cholula Chipotle!)


Directions:
Cook peppers & onions in 1 tbsp. olive oil or butter over medium-high heat.  Cook about 15 minutes or until charred, stirring frequently.  Stir in potatoes & broth.  Add one cup of milk & heat to boiling.  Reduce heat & simmer, covered, 12 minutes or until potatoes are tender.  Coarsely mash the mixture & add remaining milk, corn & cayenne.  Heat thoroughly and stir in butter.  Serve with garnishes.