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.

butter, olive oil, onion, carrot, celery stalk, garlic, flour, chicken broth, red potatoes, cream, red peppers, thyme, salt

Taken from www.allrecipes.com/recipe/71363/roasted-red-pepper-and-potato-soup/ (may not work)