4 yellow peppers
4 medium potatoes, peeled
1 red onion, peeled
1 carrot, peeled
1 stalk of celery
Extra virgin olive oil
2 bay leaves
1 cup of milk
Meat broth (if you have it, otherwise not important)
1 or 2 slices of plain white bread
Finely chop the onion, celery and carrot. Heat some oil in a large saucepan and gently sauté the chopped vegetables, stirring often, until they are golden.
Wash and seed the peppers. Then slice them in large pieces. Chop the potatoes into large pieces.
When the chopped onion, celery and carrot have colored, add the peppers and potatoes. Add water of broth (or a 50/50 combination of the two) until the vegetables are gust covered. Bring to a boil and reduce the heat. Let simmer 20-25 minutes. Check to make sure the potatoes are soft all the way through.
Meanwhile dice the bread until small cubes and toss with olive oil to coat. Sauté in a frying pan or bake in a 375°F oven until golden. Let cool.
Blend the soup until smooth. For an extra velvety soup, pass the soup through a vegetable mill or a sieve. Return the soup to the pot over low heat, making sure it doesn’t boil. Add the milk and bay leaves and stir well, then remove from the heat.
Serve the soup warm garnished with croutons.