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  • 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


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.