Ingredients
1/2 cup chopped onion4 medium potatoes, cubed1 medium green pepper, chopped1 medium sweet red pepper, chopped1 medium sweet yellow pepper, chopped2 cups reduced-sodium chicken broth or vegetable broth3 cups 1% milk, divided1/4 cup cornstarch1 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper
Preparation
In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
