Roasted Red Pepper Potato Soup

Ingredients

2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste

Method

1 Roast the red bell pepper by placing it over or under an open flame until it is blackened on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the pepper from the bag, peel off the blackened skin, remove the seeds. Cut pepper into strips.

2 Place pepper, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft.

3 Add hot milk (or cream) and butter. Purée in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.

Serves 6-8.