Pepper Potato Soup (Print Version)

# Ingredients:

01 - 3 tablespoons unsalted butter.
02 - 1 medium yellow onion, chopped.
03 - 4 large red bell peppers, whole.
04 - 3 garlic cloves, smashed.
05 - 1 large russet potato, peeled and cubed.
06 - 1 quart of vegetable or chicken broth.
07 - 1/4 cup milk or cream.
08 - Season with cayenne to your liking.
09 - Add black pepper and salt to taste.

# Instructions:

01 - Grill peppers until their skin turns black, cover for 5 minutes to steam, then remove skins and dice.
02 - Cook onions in melted butter for 2-3 minutes, toss in garlic and potatoes, sauté a couple more minutes.
03 - Mix in the chopped peppers and stir for about 2 minutes.
04 - Pour in the stock and let everything simmer for 12-15 minutes until the potatoes are tender.
05 - Blend the mixture in portions until silky and smooth.
06 - Pour puréed soup back into the pot, stir in milk or cream, and adjust flavor with cayenne, salt, and black pepper.

# Notes:

01 - Jarred roasted peppers work as a shortcut.
02 - Carefully blend hot liquid in small portions.
03 - Use veggie broth to keep it vegetarian.

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