Roasted Pepper & Potato Soup

This soup is a homey comfort food for a cold winter's night. The sweet roasted flavour of the peppers warms you up in know time.


Ingredients:
6 - 8 Roasted Peppers (Your choice of colour - I used orange)
2 medium onions, chopped
4 large potatoes
1 L Chicken or Vegetable Stock
1/2 Cup Sour Cream (and more for garnish)
Salt and Pepper to taste
1 tsp Smoked Paprika

Directions:
1. Turn BBQ on to high. Pierce potatoes with a fork and wrap in foil. Place potatoes on the BBQ. Allow to bake for between 30 - 40 minutes depending on the size of the potatoe.

2. At the same time begin roasting the peppers on the BBQ or under your broiler in the oven. When the peppers are nicely coloured (pretty much black) allow to cool. Remove the burnt skins from the peppers and the inards.

3. When the potatoes have cooled after roasting cut them in half and scoop out the inside and set aside.

4. Heat a large stock pot on medium heat. When the pan is ready add the olive oil and then the onions and season with salt and pepper. Saute the onions until they are translucent.

5. Add the potatoes and stir until combined and the mixture has heated through for about 1 - 2 minutes. Season with salt and pepper.

6. Add the roasted peppers and the chicken or vegetable stock. Bring to a simmer.

7. Stir in the sour cream and blend mixture with an immersion blender. Season with smoked paprika and salt and pepper.

Enjoy!