Roasted Yellow Pepper Soup

From Taste of Home.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 6  large yellow sweet peppers
• 1  large onion, chopped
• 1  cup  chopped leek (white portion only)
• 1⁄4 cup butter, cubed
• 3  small potatoes, peeled and cubed
• 5  cups chicken broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
•  shredded parmesan cheese (optional)

Directions

1. Halve peppers; remove and discard tops and seeds. Broil peppers 4 inches from the heat until skin blisters, about 4 minutes. Immediately place peppers in a bowl, cover and let stand for 15-20 minutes.
2. 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.
3. Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
4. In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil).
5. Serve with parmesan cheese if desired.