6 russet or all-purpose potatoes, about 3 pounds, peeled, sliced into 1/2-inch discs
3 large red bell peppers
2 tablespoons olive oil
2 cups chopped onion
2 tablespoons minced garlic
2 teaspoons fresh thyme
1 jalapeno or 2 chili peppers, seeded and minced
4 cups chicken stock
Place the sliced potatoes in a large pot of boiling water to cover. Simmer for 20 minutes, or until tender. Drain and set aside.
Place the peppers on a baking sheet or metal pie pan. Grill or roast under a preheated broiler, about 4 inches from the heat source. Rotate about every 3 minutes until all sides of the peppers are black and the skin is blistered. Remove the peppers and place in a bowl to cool. When cool enough to handle, remove the cores. Cut the peppers into quarters and remove the ribs, seeds, and skins.
Heat the olive oil in a skillet over moderate heat. Saute the peppers, onions, and garlic for 5 minutes, or until the onion is softened and slightly golden, stirring often. Crush the thyme and add to the skillet. Add the minced jalapeño or chili peppers. Cook for 2 minutes.
In the container of a food processor or blender, combine half the potatoes, half the red pepper/onion mixture, and half the chicken stock. Process until smooth. Remove, repeat with the remaining potatoes, red pepper/onion mixture, and stock. Combine both batches. Season with salt and pepper to taste.
Reheat the soup in a saucepan over moderate heat if serving hot, or chili if preferred cold. If the soup is too thick, adjust consistency by stirring in additional chicken stock or water.
Active Time: 20 Minutes
Total Time: 40 Minutes
Yield: 6 Servings