Chef Feker shares his pepper & potato soup recipe

Looking for a warm and tasty meal to serve your family? Chef Feker joins Real Milwaukee to show you how to prepare a delicious pepper and potato soup. CHEF FEKER’S PEPPER AND POTATO SOUP Ingredients • 2 large Potatoes, peeled and diced very small • 1 large onion, finely chopped • 1 large green poblanos pepper, seeded and chopped • 1 large red bell pepper seeded and chopped • 1 large carrot, peeled and chopped • 1 large red pepper, seeded and chopped • 6 oz. apple smoked bacon, chopped • 1 serrano pepper seeded and chopped • 1/4 tsp. pepper (white if available) • 1/4 tsp of paprika • 16 oz. chicken broth • 1/4 cup heavy cream • 1/2 cup fontina cheese Directions 1. Sauté the bacon until the fat has rendered, remove the crispy bacon and reserve. 2. In that same pan sauté the potatoes, onion, peppers, poblanos, red peppers, and carrot for about 15minutes or until softened. 3. Add the white pepper, the paprika and cook for 1 minute longer. 4. Add broth to the mixture bring to a boil and reduce to a simmer, allow to cook for 20 minutes. 5. Remove 1/4 of the ingredients and blend the rest with an immersion blender until smooth. Heat to a boil then turn heat down and return the whole ingredients into the mix. 6. Add cream, allow to come back to a simmer, then remove from heat and serve. 7. Garnish bowls with cheese and crispy bacon.