Yellow Bell Pepper Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 medium sweet yellow bell peppers, cut into 1 inch pieces
• 1 large mild onion, chopped
• 1 large russet potato, peeled and cut into chunks
• 1 garlic clove, minced
• 6 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup buttermilk
• sour cream (optional) or plain yogurt (optional)
• snipped chives (optional)

1. Heat oil and butter in a Dutch oven; saute the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
2. Add broth, bay leaf, salt and pepper, bring to a boil.
3. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
4. Discard bay leaf.
5. Cool slightly; puree in batches in blender.
6. Return to pan.
7. Stir in buttermilk, heat through.
8. Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

olive oil, butter, sweet yellow bell peppers, onion, russet potato, garlic, chicken broth, bay leaf, salt, white pepper, buttermilk, sour cream, chives

Taken from www.food.com/recipe/yellow-bell-pepper-soup-68592 (may not work)