Effortless Roasted Red Pepper Potato Soup (Print Version)

# Ingredients:

01 - 1 medium yellow onion, chopped into small pieces.
02 - 4 big red bell peppers.
03 - 1 large russet potato, diced after peeling.
04 - 3 cloves of garlic.
05 - 3 tablespoons of butter.
06 - 1/4 cup of milk or cream.
07 - 1 quart of vegetable or chicken stock.
08 - Salt and cracked black pepper as needed.
09 - A pinch or more of cayenne for spice.

# Instructions:

01 - Blacken the peppers over an open flame, cover for 5 minutes to steam, then take off the skin and cut them up.
02 - Melt the butter and sauté the onion for a couple of minutes. Toss in garlic and potato and cook for two more minutes.
03 - Mix in the roasted pepper pieces and keep going for another two minutes.
04 - Pour in the stock and cook for 12 to 15 minutes until the potatoes soften up.
05 - Blend the soup in smaller amounts until each batch is creamy smooth.
06 - Put it back in the pot, stir in the cream, and adjust the seasoning with cayenne, salt, and pepper.

# Notes:

01 - Store-bought roasted peppers are an option.
02 - Be cautious when blending hot liquids in portions.
03 - Switch to veggie stock for a vegetarian-friendly option.

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