Out of "Taste of Home" Magazine

Ingredients

6	large yellow bell 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

Directions

1. Halce Peppers; remove and discard tops and seeds. Broil peppers 4 in. from heat until the skins blister, about 4 mins. Immediatley place peppers in a bowl, cover, and let stand 15-20 minutes.
   
   
2. In a large saucepan, saute onion & leeks in butter until tender. Add potatoes, broth, salt & pepper. Bring to a boil. Reduce heat, cover & simmer 30 minutes or until potatoes are tender.
   
   
3. Peel off and discard charred skin from peppers, fineley chop and add to potatoe mixture.
   
   
4. Let cool slightly.
   
   
5. In a blender, cover and process soup in smaller batches until smooth. Return to pan and heat through, but do not boil.
   
   
6. Top with Parmesean cheese.
   
   

Categories

Vegetables, Soup, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber High in niacin High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium High in sugar