Roasted Red Pepper & Paprika Soup

The line up:

2 pounds (about 4 lrg.) red bell peppers or 16oz jar of roasted red bell peppers  

1 medium onion, peeled and chopped   
                               
1 T. olive oil                                                                                                                                                                             
2 lrg. cloves garlic, minced

1-2 fresh red chiles, seeds and membranes removed, sliced
(I do not add these)

1/2 tsp. sweet or smoked paprika

1/2 pound red potatoes, peeled and diced

4 cups chicken stock

Herbs: bay leaf, 2 springs parsley, 1 rib
celery, 2 springs thyme (I have used 1 tsp dried)

Salt

2 T. half and half (optional, or a little more if your like me)
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1. If using fresh bell peppers you will need to roast them. Halve, seed, and grill or broil until blackened. Place in brown bag and close. When cool enough to handle, remove as much of the charred skin as possible. Blot on paper towels, then coarsely chop. Set aside.

2. Heat the oil in soup pot over med. Add onion, garlic, chilies (if using), cover and sweat until soft, but not brown, 10-15 minutes. Add paprika and cook another minute. Add peppers, stock, potatoes, and your herbs, and simmer until potatoes are soft, about 20 min.

3. Remove your herbs (if using dried thyme just leave it in, or good luck getting it out). Then transfer soup to blender or food processor. Puree until smooth. Return the soup to the pot, season with salt to taste and stir in cream if using ( why wouldn't you).

This soup has become one of my favorites, full of really good flavor.