Yellow Pepper Soup

Heat oil in a large stock pot. Add onion, carrots, and celery. Lightly salt and pepper and sauté until they are golden brown.

Add peppers, potatoes, broth (or water), bay leaf, salt and pepper. Bring to a boil then lower to a simmer and cook until peppers and potatoes are very soft, about 45 minutes. Remove from heat and let it cool.

Pass through a food mill on the finest setting to remote skins. Return to the pot and use an immersion blender or put into a Vitamix to puree. If you use a Vitamix other blender, be careful not to over-blend because the potatoes will get too thick. Season with salt and pepper to your liking. Serve with a drizzle of olive oil and croutons.