Roasted Red Bell Pepper Soup

Usually, we feature a new salsa here but January is a great soup month
and my wife makes a great Pimento Soup.  This is a close adaptation
since she won't give me her recipe.

6 Roasted Red Bell Peppers (peeled and deseeded)
1 ½  Medium white onion, julienned
2 ½ thinly sliced baking potatoes
3 cloves garlic
¼ cup corn oil
3 cups canned diced tomatoes with juice
4 chicken bouillon cubes
½ gal water
Salt and pepper to taste
Half and Half and Tabasco

Instructions:

1. Saute onion, potatoes, and whole garlic cloves in oil until
lightly browned.
2. Chop roasted, peeled peppers into small pieces
3. Add peppers, tomatoes, chicken bouillon and water.  Cook over
medium heat until potatoes are soft.
4. Puree' in blender and season with salt and pepper
5. Chill in refrigerator until needed
6. To serve, reheat to a simmer and add in a small amount of half
and half, then season with Tabasco to taste.