Roasted Red Pepper and Potato Soup Recipe

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.