Roasted Red Pepper and Potato Soup Recipe

Ingredients
<br>- 3 tablespoons butter
<br>- 1 tablespoon olive oil
<br>- 1 small onion, chopped
<br>- 1 large carrot, diced
<br>- 1 celery stalk, diced
<br>- 2 cloves garlic, pressed
<br>- 2 tablespoons all-purpose flour
<br>- 1 (48 fluid ounce) can chicken broth
<br>- 3 medium red potatoes, diced
<br>- 1 cup half-and-half cream
<br>- 1 (6 ounce) jar roasted red peppers, drained and chopped
<br>- 2 teaspoons fresh thyme
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 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.
<br>step 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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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
step 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.
step 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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