Roasted Red Pepper & Potato Soup

Ingredients:
Red bell peppers ( 4 )
Onion,chopped ( 1 Medium )
Potato, peeled and diced (1 cup)
Garlic Cloves ( 2-3 )
Chicken stock or vegetable stock ( 1 can )
Cream or milk (1/4 cup)
Butter ( 2 tbsp)
Salt to taste
Pepper to taste


Preparation:

• Roast the red bell peppers by placing them over  an open flame until they blacken on all sides. (You can use a grill, cook top gas burner, or oven broiler.) Place the blackened peppers in a bag, close the bag and let the peppers steam for 10-15 minutes. Remove the peppers from the bag, peel off the blackened skins, remove the seeds and chop the peppers .
• Heat the butter in a large soup pot on medium heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2-3 minutes.
• Now add the stock, stir well and  cook on medium heat until potatoes are soft.
• Puree the soup in a blender until very smooth.Do it in batches and remember to hold the cap tightly.
• Add the soup in the soup pot set on low heat. Add the cream, stir well add salt and pepper to taste.
• Serve the hot roasted red pepper and potato soup with some croutons.