Name: Roasted Red Pepper and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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

Ingredients

Instructions

Step 1

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.
Step 2

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.

Enjoy your meal!