Directions

1. In a skillet, sauté turkey, onion and red pepper in 2 tablespoons olive oil for 7 to 8 minutes or until no longer pink. Add salt and pepper to desired flavor. Set aside to cool.
2. Heat 1 tablespoon of the oil in a large stockpot on low. Sauté celery, carrot, garlic and 2 tablespoons onion for approximately 10 minutes, or until vegetables are soft. Add the yellow peppers, potatoes, stock, salt and red pepper flakes. Simmer for 15 to 20 minutes, until potatoes are tender.
3. Cool for 10 minutes, purée the soup in a food processor (or blender) until smooth and then transfer back to the pot to keep warm.