ROASTED YELLOW PEPPER SOUP

Roasted Yellow Pepper Soup image

We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 cups (2 quarts).

Number Of Ingredients 9

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Ingredients

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

Steps:

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. , 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. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., 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.

Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.