Creamy Red Pepper Soup

• 2 large onions, chopped
• 4 cloves garlic, minced
• 14 cup butter or 14 cup margarine
• 2 large potatoes, peeled and diced
• 2 (7 ounce) jars roasted red peppers, drained and patted dry and chopped
• 5 cups chicken broth
• 2 (15 ounce) cans pear halves in natural juice
• 18 teaspoon cayenne pepper
• 18 teaspoon black pepper

1. In a Dutch oven, saute onions and garlic in butter until tender.
2. Add potatoes, red peppers and broth.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
5. Remove from heat.
6. Add pears; let cool.
7. In a blender, cover and puree in batches.
8. Return to the pan.
9. Stir in cayenne and black pepper.
10. Cook until heated through.

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

Taken from www.food.com/recipe/creamy-red-pepper-soup-89301 (may not work)