Your supermarket produce department carries cooked potatoes in the refrigerated aisle. Take advantage of the convenient spuds to make a robust entree soup. Add the Mango-Rum Sauce from Chapter 14 over store-bought pound cake as a luscious finish to the meal.
Melt the butter over medium heat in a medium-size pot.
Add the peppers and onion and cook 2 to 3 minutes or until the peppers are tender.
Stir in the flour to form a paste with the butter.
Slowly add the milk to avoid lumps and cook the soup over medium heat, stirring constantly, or 3 to 5 minutes or until the mixture is smooth and slightly thickened.
Stir in the potatoes, salmon, scallions, crushed red pepper flakes, lemon zest, salt, and pepper.
Simmer 5 minutes or until the ingredients are hot.