Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
Char the peppers on all sides turning with a pair of tongs.Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Dice the peppers into small cubes and set aside.
Place the cubed potatoes in a large bowl covered with filtered water.
Add the onion and olive oil to a 5 1/2 quart pot or dutch oven and sauté on medium-low heat for 5 minutes then add the garlic and cook until the garlic just starts to brown.
Add the wine and cook until reduced to a syrupy consistency.
Drain the potatoes and add the 8 cups of water and potatoes to the onions on high heat, bring to a boil, then reduce heat to medium.
Cook for 25 minutes or until potatoes are soft.
Take half of the potatoes out and some of the water then puree in a food processor, blender or with an immersion blender.
Pour the pureed potatoes back in the pot and add the half and half, salt and pepper. Cook for a few minutes to heat it back up and slowly stir in the cheese, cook until cheese is completely melted.
Add the peppers.
Drizzle each bowl with a little olive oil.