Creamy Red Pepper Soup

• 2 large onions, chopped
• 1/4 cup butter, cubed
• 4 garlic cloves, minced
• 2 large potatoes, peeled and diced
• 2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
• 5 cups chicken broth
• 2 cans (15 ounces each) pears in juice
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• Optional: Chopped chives, heavy cream and croutons

1. In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
2. Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.

onions, butter, garlic, potatoes, red peppers, chicken broth, cayenne pepper, black pepper, chives

Taken from www.tasteofhome.com/recipes/creamy-red-pepper-soup/ (may not work)