Roasted Red Pepper and Potato Soup

Total Time

45 Minutes

Servings

6

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 plain flour
• 1 (48 fluid ounce) can chicken broth
• 3 medium red potatoes, diced
• 1 cup single cream
• 1 (6 ounce) jar roasted red peppers, drained and chopped
• 2 teaspoons fresh thyme
• salt and pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat, and mix in the olive oil. Sauté 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 single cream into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.