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1 Roast The Red Bell Peppers By Placing Them Over Or Under An Open Flame Until They Blacken On All Sides. (You Can Use A Grill, Cooktop Gas Burner, Or Oven Broiler.) Place The Blackened Peppers In A Bag, Close The Bag And Let The Peppers Steam For 10-15 Minutes, Or Until The Skins Feel Like They Can Easily Be Slipped Off. Remove The Peppers From The Bag, Peel Off The Blackened Skins, Remove The Seeds. Chop The Peppers Roughly. 2 Heat The Butter In A Large Soup Pot Over Medium-High Heat. Add The Chopped Onion And Saute For 2-3 Minutes, Stirring Occasionally. Add The Potatoes And Cook Another 1-2 Minutes, Then Add The Garlic And Roasted Peppers. Stir Well And Cook For 2 Minutes. 3 Add The Stock, Stir Well And Bring To A Simmer. Cook Over Medium Heat Until Potatoes Are Soft. 4 Pur
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