Roasted Yellow Pepper Soup

Submitted by Suzie_Q

"From Taste of Home."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 2 quarts
• Serves: 8

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.