Roasted Red Pepper and Potato Soup recipe
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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
Nutrition Info
- 247.6 caloriescarbohydrate: 26.4 gcholesterol: 36.1 mgfat: 13.7 gfiber: 2.9 gprotein: 5.5 gsaturatedFat: 6.9 gservingSize: -sodium: 1325.4 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Red Pepper and Potato Soup
Directions
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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.
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.