• 3 tablespoons unsalted butter • 1 tablespoon extra-virgin olive oil • 2 shallots, finely diced • 3 to 4 large sweet peppers, any color, diced • 3 large Russet potatoes, peeled and diced • 4 cups organic chicken broth • 2 cups water • salt and pepper to taste • grated Gruyère, or toasted croutons
1. In a large pot, heat the butter and olive oil. Add the shallots and sauté until soft. Add peppers, potatoes, chicken broth and water. Bring to a boil. Simmer until vegetables are very soft. 2. In small batches, purée soup in blender or food processor. Return soup to pot. Add salt and pepper to taste. Reheat over a low flame. When heated, serve with the Gruyère or croutons, or both!