• large saucepan or Dutch oven
• wooden spoon
• blender or food processor
• small saucepan

• ¼ c olive oil
• 1 small onion, chopped
• 4 large bell peppers (any color*), seeded and diced
• 1 medium potato
• ½-1 t salt
• 1 t red pepper flakes
• 1½-2 c vegetable stock

Add remaining ingredients except the stock and bring to a simmer.

Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.

Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer.

Optional: if you want a smoother soup, you can sieve it at this point.

Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season.

Serve hot or cold, with any of these toppings:

• crème fraîche
• sour cream
• plain yogurt
    
• chives
• dill
• scallions

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