Instructions: I just read this recipe in the El Paso Chile Company cookbook:

In a 5-quart soup pot over medium heat, melt the butter. Add the leeks, onions, paprika, cumin, basil, and bay leaves; cover and cook, stirring occasionally, for 10 minutes. Add the sweet peppers; cover and cook, stirring occasionally for 10 minutes. Add the broth and salt and bring to a simmer. Partially cover the pay, until the peppers are very tender, about 35 minutes.

Cool slightly, then force the soup through the medium blade of a soup mill

(the soup can be prepared up to this point up to three days ahead and can be served hot or cold. Cool completely, cover, and refrigerate.) Rewarm the soup over low heat if you are serving it hot. Adjust seasoning. Ladle the soup into bowls. Sprinkle the croutons over the soup and serve immediately.

Jalapeno Croutons: In a large skillet over medium heat, melt the butter in the olive oil. Add the garlic cloves and jalapenos and cook, stirring often without browning, for 7 minutes. With a slotted spoon, remove the garlic and chiles and discard. Add the bread cubes to the skillet, tossing to coat them evenly with the oil. Cook, stirring occasionally, until the cubes are lightly but evenly browned, about 7 minutes. Season with salt and use warm.

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