Wash and dry the peppers and place them right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred.

Put the charred pepper in a paper bag or mixing bowl and cover with a towel.

Roast the rest of the peppers.

Once done, peal the charred skin, or use a tea or paper towel to gently rub it off.

Cut into the pepper, remove the seeds and white membrane.

Cut the pepper flesh into chunks and put aside.

While the peppers are roasting, chop the onion and garlic, set aside

Peel potato and cut into small chunks and set aside in a bowl of cold water.

In a medium pot, heat oil over medium high heat until hot but not smoking and sauté onion while stirring, until it has softened. .

Add the garlic and 1/2 teaspoon of salt and continue to cook until onion is translucent.

Add the potato and continue to cook for 3 to 5 minutes.

Meanwhile, empty the 4 broth concentrate into a measuring cup. Add 2.5 cups of hot water and mix well then add the broth mixture to the pot.

Add the peppers and continue to cook for another 2 to 3 minutes.

Remove from heat.

Using an immersion blender, puree the soup to desired consistency.

Serve.