Low-Salt Pepper Soup
Preheat the oven to 350 degrees. Place the peppers open-side down on a baking sheet and brush with the teaspoon of olive oil. Bake until tender (about 30 minutes).
Meanwhile, sauté the garlic and onion in the ½ tablespoon of olive oil for a few minutes. Add the potato and chicken broth. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes, or until the potato is tender. Add a little water if it starts to dry out.
When both the peppers and the potato mixture have cooked, place them in a food processor or blender and purée until smooth. Return the mixture to the saucepan, stir in the milk, and warm over low heat to serving temperature.
Using green peppers will give this soup a strong “peppery” taste. Red or yellow bell peppers will result in a mild, sweet taste.