Idahoan® Roasted Garlic and Parmesan Potato Soup with Peppers, Carrots and Pesto | Idaho Potato Comm

Ingredients

• 1 red bell pepper, seeded, stemmed and chopped into 1˝ pieces
• 1 yellow bell pepper, seeded, stemmed and chopped into 1˝ pieces
• 1 small onion, skinned, root end removed and sliced into wedges 
• 6-8 ounces carrots, tops removed and chopped into ½˝ dice
• 1 tablespoon olive oil
• 1-quart unsalted or low-sodium chicken or vegetable broth
• Ground pepper – 10-15 or so turns of the pepper mill
• 1 (4.1-ounce) package Idahoan® Roasted Garlic and Parmesan Baby Reds Mashed Potatoes (dehydrated flakes)
• ⅓-½ cup shredded Parmesan cheese
• Garnish: prepared basil pesto (either jarred or homemade)