Roasted Red Pepper and Potato Soup

Ingredients

• tablespoon sbutter
• tablespoon olive oil
• small onion, chopped
• large carrot, diced
• celery stalk, diced
• clove sgarlic, pressed
• tablespoon sall-purpose flour
• (48 fluid ounce) can chicken broth
• medium red potatoes, diced
• cup half-and-half cream
• (6 ounce) jarroasted red peppers, drained and chopped
• teaspoon sfresh thyme
• salt and pepper to taste

Instructions

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.
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.