Roasted red pepper, leek and potato soup

This recipe is one I've been dreaming about for years. My dad made this soup for Christmas Eve years ago (soup on Christmas Eve is our tradition) and it was so yummy I've thought about it ever since. So, I scoured the interwebs and finally found a recipe that was similar, if not identical, and whipped up a batch for a holiday party we were attending. The soup received lots of positive feedback and will definitely be put on my regular dinner rotation. This year, pops is making a corn and crab chowda! I'll let you know how it turns out. 

Full recipe and additional photos can be found below. 

Roasted Red Pepper, Leek & Potato Soup 
(adapted from CDKitchen - serves 8) 

2 red bell peppers
4 tablespoons butter
3 diced leeks (white and light green parts)
6 cups diced russet potatoes, peeled
6 cups chicken broth
1 sprig fresh thyme
1 cup half-and-half
salt, to taste
freshly ground pepper to taste
1/2 cup finely sliced green onions (green part) or chives

Preheat broiler. Cut red peppers in half and remove seeds, ribs and stems. Place red peppers on a baking sheet skin side up, and place 8 inches from broiler until the skin is blackened. Put peppers in a small bowl and cover with tin foil for 10 minutes. Remove peppers from bowl and pull off skin, discard skin and coarsely chop the flesh. 

Melt butter in a soup pot over medium heat. Add roasted peppers and diced leeks, and stir with butter. Reduce heat to low, cover pot, and cook until leeks are tender and translucent, 5 to 7 minutes. 

Add potatoes, broth and thyme. Bring to a simmer and cook, partially covered, until potatoes are soft enough to mash (25 to 30 minutes).  

Keep liquid level constant by adding additional broth as necessary. 

Remove and discard thyme. Puree soup with an immersion blender until it is completely smooth. Bring the soup back to a simmer and add the half and half. Season to taste with salt and pepper. 

Garnish with green onions before serving.

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