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In a large saucepan, heat oil over medium-high heat. Add onion and garlic, cook and stir, for 3 to 4 minutes or until tender. Stir in broth, roasted peppers, potato, oregano, and thyme. Bring to boiling; reduce heat. Simmer, covered for 15 minutes. Cool mixture slightly.
Using a handheld immersion blender, blend until almost smooth; heat through. Or, place 1/3 of the mixture in a blender. Cover and blend until nearly smooth. Repeat with remaining mixture, 1/3 at a time. (Use caution when blending hot ingredients.) Return all to saucepan; heat through.
In a small bowl, combine sour cream and chives. To serve, top each serving with a tablespoon of sour cream mixture.