See full recipe on: Allrecipes
Ingredients |
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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 |
Nutrition 6 servings |
Per Serving | % Daily Value |
---|---|---|
Calories | 370 | — |
Fat | 15g | 24% |
Carbs | 46g | 15% |
Protein | 11g | 23% |
Fiber | 4g | 17% |
Cholesterol | 37mg | 12% |
Sodium | 415mg | 17% |
Preparation |
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