- 6 yellow bell peppers, cored, seeded and halved lengthwise
- 4 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped leeks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 small boiling potatoes, peeled and sliced
- 5 to 6 cups defatted chicken broth
- 2 tablespoons snipped fresh chives
- Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
- Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
- Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
- Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.