Roasted Red Pepper and Potato Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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.
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