First you need to roast the peppers so pre-heat your oven to 200c
Roast the peppers on a baking tray for 35-40 minutes.
Let them cool ever so slightly and then put them in a food safe bag and tie.
Keep the juices that come from the peppers as this will enhance the final flavour.
Once the peppers are cool enough to handle skin them (I find this is easier if you do it in a bowl of water) discard the pith and seeds, then chop them up,ready to add to the soup and set aside for now.
Melt the butter in a pan with a little water and then add the onion, garlic, leek and chilli. Cook this for around 10-15 minutes stirring so as it doesn’t stick or burn.
Add the potato, water and stock cubes and gently bring to the boil. Simmer for about 15 minutes. When the potato is cooked add the cream, sweetcorn, red peppers and any pepper juices.
Using a hand blender or food processor (bit by bit) blend half the soup and then reintroduce to the pan.
Season and serve
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