FRIDAY NIGHT DINNER -- sweet pepper and potato soup

                           SWEET PEPPER and POTATO SOUP

• 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!