Creamy Yellow Pepper Soup

• 1 medium leek, finely sliced
• 1 medium carrot, finely diced
• 1 stalk celery, leaves included,finely chopped
• 5 tablespoons extra virgin olive oil
• 3 cups chicken stock
• 2 cups water
• 4 yellow bell peppers, cored,seeded and roughly chopped
• 1 lb yukon gold potato, peeled and thinly sliced
• 14 teaspoon Tabasco sauce
• sea salt
• freshly ground white pepper
• parmesan cheese, freshly grated

1. Place leek, carrot, celery and olive oil in stockpot over medium heat.
2. Cook until softened, but not browned, about 8-10 minutes.
3. Add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!
4. ).
5. Loosely cover and simmer for 45 minutes until peppers and potato slices are tender.
6. Using a food processor or food mill, blend until smooth.
7. Return to pot over low heat, add tabasco and season with salt and pepper.
8. Ladle into bowls and either grate or shave Parmesan over soup.

carrot, celery, extra virgin olive oil, chicken stock, water, yellow bell peppers, gold potato, tabasco sauce, salt, freshly ground white pepper, parmesan cheese

Taken from www.food.com/recipe/creamy-yellow-pepper-soup-20406 (may not work)