Name: Roasted Red Pepper and Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter - 3 tablespoons; Olive oil - 1 tablespoon; Onion, chopped - 1 small; Carrot, diced - 1 large; Celery stalk, diced - 1; Garlic, pressed - 2 cloves; All-purpose flour - 2 tablespoons; Chicken broth - 1 (48 fluid ounce) can; Red potatoes, diced - 3 medium; Half-and-half cream - 1 cup; Roasted red peppers, drained and chopped - 1 (6 ounce) jar; Fresh thyme - 2 teaspoons; Salt and pepper to taste - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Red Pepper and Potato Soup

1. Butter - 3 tablespoons

2. Olive oil - 1 tablespoon

3. Onion, chopped - 1 small

4. Carrot, diced - 1 large

5. Celery stalk, diced - 1

6. Garlic, pressed - 2 cloves

7. All-purpose flour - 2 tablespoons

8. Chicken broth - 1 (48 fluid ounce) can

9. Red potatoes, diced - 3 medium

10. Half-and-half cream - 1 cup

11. Roasted red peppers, drained and chopped - 1 (6 ounce) jar

12. Fresh thyme - 2 teaspoons

13. Salt and pepper to taste - 2 teaspoons

How to cook deliciously - Roasted Red Pepper and Potato Soup

1. Stage

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. Stage

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.