Roasted Red Pepper and Potato Soup recipe

6 servings

3 tablespoons butter

1 tablespoon olive oil

1 small onion, chopped

1 large carrot, diced

1 celery stalk, diced

2 cloves garlic, pressed

2 tablespoons all-purpose flour

1 (48 fluid ounce) can chicken broth

3 medium red potatoes, diced

1 cup half-and-half cream

1 (6 ounce) jar roasted red peppers, drained and chopped

2 teaspoons fresh thyme

salt and pepper to taste

Melt the butter in a large pot over medium heat, and mix in the olive oil.

Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned.

Stir in the garlic, and continue to cook 1 minute.

Mix in the flour.

Whisk in the chicken broth, and bring to a boil.

Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the half-and-half into the pot.

Stir in the roasted red peppers.

Season with thyme, salt, and pepper.

Continue cooking until heated through.