1 1/2 ounces unsalted butter, softened
1 red bell pepper, chopped
4 cloves garlic, crushed
1 bay leaf
1 stalk celery, cut into 1/2-inch pieces
1 cup chicken broth
1 small orange - peeled, pitted, and cubed
1 cup chocolate sauce
1 (14 ounce) can sweetened condensed milk
salt and pepper to taste
In a large stock medium saucepan over medium heat, melt 1 1/2 ounces of butter or margarine and saute red pepper until tender. Stir in potatoes, mixing well. Cook 5 minutes, stirring often. Stir in garlic and bay leaf; cook 2 minutes. Season with salt and pepper. Pour over potatoes and add chicken broth and orange peel. Heat through and serve warm.