Roasted Red Pepper Soup

Broil 3 large red peppers turning as needed until charred. About 10-12 minutes. Allow the skin to look bubbly. It will be easier to peel. Cool and remove stem, seeds, and peel.
Peel and chop 3 yukon gold potatoes.
Cook 1 large onion in olive oil until transclucent. Add potatoes and 4 cups of chicken broth. Simmer gently until potatoes are tender.
Puree in small batches in a blender. Place a towel over blender and leave lid slightly open to prevent heat explosion.

Serve with a drizzle of Virgin Olive oil or sprinkle shredded cheese.

Add sea salt and fresh peppercorn as desired.

My kids LOVED this recipe.
I also use Roasted Red Peppers that come in a jar on a last minute need.