Soups, Stews and Chili Recipe − Roasted Red Pepper and Potato Soup

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

Cooking 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.

Nutrition Facts

• calories247.6
• carbohydrateContent26.4 g
• cholesterolContent36.1 mg
• fatContent13.7 g
• fiberContent2.9 g
• proteinContent5.5 g
• saturatedFatContent6.9 g
• sodiumContent1325.4 mg
• sugarContent4.4 g