Roasted Yellow Pepper Soup

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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