Superb Yellow Pepper Soup

• 6 medium sweet yellow peppers, cut into 1-inch pieces
• 1 large onion, diced
• 1 medium potato, peeled and quartered
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon butter, optional
• 6 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 cup buttermilk
• Sour cream and minced chives, optional

1. In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender.
2. Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
3. Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

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

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