Yellow Pepper Soup

• 1/4 cups Olive Oil
• 1 whole Onion, Chopped
• 1 whole Carrot, Chopped
• 1 whole Celery Rib, Chopped
• 4 whole Yellow Bell Peppers, Seeded, Cored, And Chopped
• 3 whole Medium Russet Or Baking Potatoes, Peeled And Chopped
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Vegetable Broth (or Water)
• 1 whole Bay Leaf
• Salt And Pepper
• Croutons, To Serve

1. Heat oil in a large stock pot. Add onion, carrots, and celery. Lightly salt and pepper and saute until they are golden brown.
2. Add peppers, potatoes, broth (or water), bay leaf, salt and pepper. Bring to a boil then lower to a simmer and cook until peppers and potatoes are very soft, about 45 minutes. Remove from heat and let it cool.
3. Pass through a food mill on the finest setting to remote skins. Return to the pot and use an immersion blender or put into a Vitamix to puree. If you use a Vitamix other blender, be careful not to over-blend because the potatoes will get too thick. Season with salt and pepper to your liking. Serve with a drizzle of olive oil and croutons.

ubc, onion, carrot, celery, yellow bell peppers, baking potatoes, ubc, bay leaf, salt, croutons

Taken from tastykitchen.com/recipes/soups/yellow-pepper-soup/ (may not work)