ROASTED PEPPER POTATO SOUP

Steps:

• Pre-heat oven to 425 degrees Place pepper strips, 2 heads of peeled garlic cloves, and 1 chopped onion into an oven-safe dish, and toss with 4 tbsp olive oil. Roast for 45 minutes or until edges are beginning to blacken. While roasting, continue with preparation. You may want to wait about 10 minutes before starting this next step, so the potatoes are ready for the peppers as soon as they are done. Heat 2 tbsp olive oil in pot, and saute 1 onion and minced garlic. Stir in the potatoes and 2 cups water. Bring to boil, then reduce heat and simmer for 15 minutes. Remove roasted vegetables from oven, and drain oil. After draining oil, you may want to place them over a plate covered with paper towels to absorb more oil, but remove them quickly from the paper towels, so the onions and garlic do not stick. Add the roasted vegetables to the pot with the potatoes, and add 2 cups of vegetable broth, pepper, and salt. Bring to a boil, then reduce heat, COVER, and simmer for 10 minutes. Remove from heat, and mix in cream completely. Let soup cool for 10 minutes. Blend the soup with a conventional or immersion blender until smooth and creamy. If using a conventional blender, be careful not to overfill, as steam will build up, and the soup will expand. Hold a towel over the top of the blender, so any escaping steam and soup will not burn you. Taste before serving - it may need more salt than you are expecting. If more is required, stir in additional salt bit by bit until the flavor of the soup is warmly represented. Ladle soup into bowls, and garnish with ground chipotle, cayenne, or paprika. You may also enjoy garnishing with thinly sliced jalepeño pepper.