Three Pepper Cream of Potatoe Soup

Necessity is the mother of invention, so is being broke!

1/4 red bell pepper
2 cloves garlic
11/2 tsp sea salt crystals
1/2 tsp black pepper
1/2 green chile
6-8 potatoes peeled, chopped
32 oz or 28 oz box of vegetable broth
1/2 white onion
water
1 c half n half
1 c milk
2 sprigs fresh rosemary
handful of fresh parsely
1/4 c olive oil
Sautee red pepper, garlic, green chile, rosemary, and onion in olive oil until tender not brown. Add potatoes, vegetable broth, sea salt, black pepper, and some water. Cook over medium heat until boiling, then turn down and simmer until potatoes are soft. Pour mixture into blender and puree. Pour back into pot, cook over medium low, and add cream and milk along with the fresh parsely. When warmed through, serve.