Creamy Red Pepper Soup

This is so good! Everyone loves it, that I've served it to. The secret ingredient is pears. Shhhh! I got this from Taste Of Home Magazine. Prep and cook times are approximate.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 3 quarts

Ingredients

• 2  large onions, chopped
• 4  cloves garlic, minced
• 1⁄4 cup butter or 1⁄4 cup margarine
• 2  large potatoes, peeled and diced
• 2 (7 ounce) jars  roasted red peppers, drained and patted dry and chopped
• 5  cups chicken broth
• 2 (15 ounce) cans  pear halves in natural juice
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon black pepper

Directions

1. In a Dutch oven, saute onions and garlic in butter until tender.
2. Add potatoes, red peppers and broth.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
5. Remove from heat.
6. Add pears; let cool.
7. In a blender, cover and puree in batches.
8. Return to the pan.
9. Stir in cayenne and black pepper.
10. Cook until heated through.