Ingredients :

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4 x Yellow bell peppers
1 tsp Olive oil
1 lrg Onion
3 cup Cooked cubed potatoes
2 sm Dried red chile peppers, or to taste
3 cup Defatted stock, (Vegetable stock)
Salt and pepper
Chopped roasted red bell pepper, for garnish
Chopped fresh basil, for garnish

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Method :

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* Halve and seed yellow peppers and place cut-side down on broiler pan or baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened skin under running water. Chop peppers.
* Heat oil in large Dutch oven over medium-high heat. Add onion and cook, stirring, 3 to 5 minutes or until soft but not browned. Add potatoes, yellow peppers and chile peppers and cook 3 minutes. Add stock and bring to boil. Reduce heat to medium and cook, uncovered, 10 minutes.
* Transfer soup to blender and puree. Season to taste with salt and pepper.
* When ready to serve, top with dollops of roasted red bell pepper and sprinkles of basil.
* Makes 4 to 6 servings.