Roasted Yellow Pepper Soup Recipe

Ingredients

6 large sweet yellow peppers1 large onion, chopped1 cup chopped leeks (white portion only)1/4 cup butter, cubed3 small potatoes, peeled and cubed5 cups chicken broth1/2 teaspoon salt1/2 teaspoon pepperShredded Parmesan cheese, optional

Preparation

Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.

Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.

In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.