Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 248
- Carbohydrate: 26g
- Fat: 14g
- Fiber: 3g
- Protein: 6g
- Sugar: 4g
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