1 onion, chopped

2 tablespoons (30 ml) olive oil

3 roasted orange bell peppers, diced

2 cups (500 ml) potatoes, peeled and cubed (about 2 potatoes)

4 cups (1 litre) chicken broth

Salt and pepper

In a saucepan, soften the onion in the oil until translucent. Add the bell peppers, potatoes and chicken broth. Bring to a boil. Cover and simmer for about 15 minutes or until the potatoes are tender.

In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm.

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