Ingredients:
1/2 cup olive oil
1 large yellow onion, coarsely chopped
5 large roasted red bell peppers
1/4 cup peels garlic cloves
2 medium russet potatoes (brown ones), peeled and chopped
1 tablespoon salt
1/4 teaspoon white pepper
10 cups chicken stock
1/4 teaspoon smoked paprika (CAUTION: regular paprika will compromise flavor)
creme fraiche
chives, chopped

Directions: To roast peppers: either roast over fire or place peppers on cookie sheet and roast in oven until black. Peel away black skin, core and chop.

Warm olive oil in soup pot over high heat. Add onion, roasted peppers and garlic. Saute until onion in lightly browned. Stirring often.

Add potatoes, salt, pepper, chicken stock and paprika. Simmer uncovered for about 30 minutes. Puree soup with blender. Season with salt and pepper to taste. Serve with a dollop of creme fraiche and chives.