Makes 6 to 8 servings

One of my readers, Lynne Tyler, emailed me to suggest this soup, a version of which she had tried in a local restaurant, but needed more oomph. Lots of roasted peppers give my version a warm color and flavor, and a finish of sausage makes it more fitting for a main course. You can use any sausage you like here-- kielbasa, spicy beef links, well-cooked Italian sausage, or even cubes of smoked ham.

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
2 medium baking potatoes (14 ounces), peeled and cut into 1-inch cubes
4 cups canned reduced-sodium chicken broth
4 medium red bell peppers, roasted and peeled (do this while the onions and potatoes simmer)
1 teaspoon dried oregano
8 ounces spicy smoked sausage, such as kielbasa, cut into 1/2-inch dice
Salt and freshly ground pepper, to taste

1. Heat 2 tablespoons oil in a large soup over medium heat and add the onion, celery,and garlic. Cover and cook until the onion is golden, about 10 minutes. Stir in the baking potatoes and broth. Bring to a boil. Reduce the heat to low. Simmer, covered, until the potatoes are very tender, about 30 minutes. During the last 5 minutes, add the red peppers and oregano.
2. Meanwhile, heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Keep warm.
3. In batches, puree the soup in blender or food processor. Season with the salt and pepper. (The soup can be stored, cooled, covered, and refrigerated, for up to 2 days, or frozen for up to 3 months.)
4. Ladle the soup into bowls and add the cooked sausage to each serving. Serve hot.