Red Bell Pepper Bisque

I love a good soup and this one is both healthy and not much work. The key is to make sure the vegetables are nice and cooked down. Then when the slow cooker goes to work it wont have to be cooked quite as long and will have a deeper flavor.

4 red bell peppers chopped

2 leeks, white part only, chopped

1 onion chopped

1 3/4 cup chicken or vegetable broth

1 1/2 cups 2% Milk

Salt and Pepper

1. Coat skillet with cooking spray and set over medium high heat. Add bell peppers, leeks and onion. Cook 10 minutes or until vegetables are tender.

2. Place vegetables in slow cooker. Stir in broth and season with salt and pepper. Cover and cook on high 2-4 hours.

3. Puree soup on batches in a food processor or blender. Return soup to cooker. Stir in milk and cook 15 to 20 more minutes, or until heated through.