Roasted Red Pepper and Potato Soup

• 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

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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Nutrition Facts (per serving)

248Calories14g Fat26g Carbs6g Protein

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Nutrition FactsServings Per Recipe6Calories248% Daily Value *Total Fat14g18%Saturated Fat7g35%Cholesterol36mg12%Sodium1325mg58%Total Carbohydrate26g10%Dietary Fiber3g10%Total Sugars4gProtein6gVitamin C28mg140%Calcium73mg6%Iron1mg7%Potassium639mg14%

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