Roasted Bell Pepper Soup!

OK, I know I already posted something today but I just finished making this soup
and it is really GOOD!

6 large Sweet yellow peppers (I only used 4 and it was still good)
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.

Peel off and discard charred skin from peppers. Finely chop peppers; add o potato mixture. Cool slightly.

In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts)