4 cups chicken broth, divided
1 cup chopped potatoes
2 green bell peppers - sliced, seeded and minced
4 teaspoons minced garlic
4 teaspoons chopped garlic leaves
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (4.5 ounce) can crushed tomatoes, drained
1/2 cup toasted coriander
1/2 cup all-purpose flour
2 teaspoons crushed red pepper flakes
4 cups heavy cream
In a medium stock pot over low heat, combine the broth and potatoes, saute over medium-high heat for about 15 minutes. Add the peppers and garlic and saute 4 minutes. Add the potatoes to the potatoes and the peppers, reduce heat to low and simmer 15 to 20 minutes, fluffing the blend with a fork or knife. Season with salt and pepper flakes.