Using red and orange peppers will give your soup amazing color!
4 tablespoons canola oil
4 large yellow or red bell peppers (about 2 pounds), stem, ribs and seeds removed
1 medium Yukon Gold potato, cubed
1 small onion, chopped
1 teaspoon kosher salt or to taste
Generous pinch red pepper flakes
1 ½ - 2 cups vegetable or chicken stock
4 small sprigs fresh checked dill weed
In a heavy stockpot, heat the oil over medium-high heat. Dice the peppers. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat and let cool slightly.
Transfer to a blender or food processor and puree in batches, or puree completely with a hand blender. Force the pepper pulp through a coarse strainer or a food mill. Return the liquids to the pot and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.
Reheat and serve, garnished with a sprig of dill. Makes 4 servings