Roasted Red Pepper Potato Soup (Print Version)

# Ingredients:

01 - 3 tablespoons of butter.
02 - 1 quart of chicken or veggie broth.
03 - Salt and pepper, however much you like.
04 - A pinch of cayenne, if you want heat.
05 - 1/4 cup milk or cream (your choice).
06 - 4 big red bell peppers.
07 - 1 large potato (russet), peeled and chopped.
08 - 1 medium yellow onion, diced.
09 - 3 cloves of garlic.

# Instructions:

01 - Blacken peppers over a burner, wrap them to steam 5 minutes, peel and cut up.
02 - Melt butter and cook onions for a couple minutes, then toss in garlic and potatoes to sauté a little longer.
03 - Mix in roasted peppers and let them cook for a short while.
04 - Pour in the broth and cook everything together for about 15 minutes, or until the potatoes are soft.
05 - Carefully purée the soup until it's velvety and smooth.
06 - Put the soup back in the pot, stir in the cream, and season with cayenne, salt, and pepper.

# Notes:

01 - Jarred peppers make this even easier.
02 - Purée hot soup in parts for safety.
03 - Switch to veggie broth to keep it vegetarian.

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