Roasted Yellow Pepper Soup

• 6 large sweet yellow peppers
• 1 large onion, chopped
• 1 cup chopped leeks (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

1. Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, 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). Serve with Parmesan cheese if desired.

sweet yellow peppers, onion, leeks, butter, potatoes, chicken broth, salt, pepper, parmesan cheese

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