In large saucepan, heat oil over medium-high heat. Add onions and saute for 2-3 minutes

Add Mushrooms and saute for 2-3 minutes.

Add Garlic and peppers; saute for another minute

Now add potatoes and chicken broth. Reduce heat, cover and simmer for 15minutes, or until the potatoes are tender, add cream.

With slotted spoon, scoop out about 1 1/2 cups of the soup vegetables and puree in a blender. Return the puree to soup and stir well.

Reheat the soup to a simmer, season to taste with salt and pepper, and serve.