Share the Recipe
This roasted bell peppers cream soup is one of those soups that is silky-smooth. The thickness as well as the texture comes from the potatoes. The leeks and red bell peppers, both bring out a sweetness to this soup. A perfect combination.
Ingredients for 8 servings
- 3 bell peppers. I used 2 red and 1 yellow
- 4 tablespoons unsalted butter
- 2 cups diced leeks, white and light green part only
- 5 cups potatoes, peeled and diced
- 6 cups chicken broth
- 1 sprig fresh thyme
- 1 cup heavy cream, warm
- salt and pepper
- fresh chives for garnish