The first time I made this, I only used a green pepper. Green peppers were 59 cents and red peppers were $1.19. I just couldn’t spend double the price to get a red pepper. Plus, I knew my kids would be having a fit about the one green pepper being in there anyway.
I think if you wanted to make a holiday looking soup you could leave the carrots out and just use the red and green pepper. Then you’d have a creamy potato soup with specs of red and green. One thing I did do differently with this recipe was I boil the potatoes in the chicken broth. Erin’s recipe says to cook and drain the potatoes and then add the broth. Cooking to potatoes in the broth saved me a step.
I do think that next time I’ll up the broth to 3 cups and cook the carrots with the potatoes. When you cook the carrots with the peppers they turn out crisp and I prefer them more tender. My kids did whine about the pepper, so next time I’ll probably leave them out. The cheese still adds a nice flavor to the soup. It is also nice and thick and creamy. So yummy, thanks Erin!