Roasted Red Pepper Soup

Broil 3 large red peppers (1 1/2 lbs. total) turning as needed until completely charred, 10 to 12 minutes Cool; remove stems, seeds, and skin and coarsely chop. Peel and coarsely chop 3 medium Yukon Gold Potatoes.

Cook 1 large chopped onion and olive oil until lightly browned. Add potatoes, peppers, and 4 cups vegetable or chicken broth. Bring to a boil; then simmer, covered, until potatoes are tender when pierced, 10 to 15 minutes.

Puree soup in a blender in batches. Reheat in pan, thinning with more broth if you like. Season with salt. (I like chollula hot sauce)

Top it with olive oil..

Serves 4 to 6