Roasted Red Pepper and Potato Soup
Description
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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
Directions
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.