Halve peppers; remove and discard tops and seeds. Broil peppers 4 inches from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. 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.
Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly. 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.
By Robin from Washington, IA
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