Ingredients:

• 5 yellow peppers
  
• 1 cup onion, chopped
  
• 4 cloves garlic, chopped
  
• 1 teaspoon vegetable oil
  
• 5 1/4 cups low-sodium vegetable or chicken broth
  
• 1 cup potato, chopped
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon freshly ground pepper

Directions:

1. Roast the peppers:
   -- Cut peppers into quarters and remove stem, seeds, and membranes.
   -- Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
   -- Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
   -- Remove peppers from oven and place in a paper bag.
   -- Close bag and let cool for 10 minutes.
   -- Remove and discard skins. Set roasted peppers aside.
   
2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.
   
3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.
   
4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.
   
5. Return mixture to saucepan and heat through.
   
6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.