Potato and Sweet Pepper Soup
3 tablespoons butter
1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, diced
2-4 sweet red peppers, cored and sliced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
3 cups whole milk (or use skim and cream... just don't want it too thin)
2 C vegetable or chicken broth
3 medium potatoes, diced
2 teaspoons thyme
salt and pepper to taste
1Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and red pepper 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 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 milk into the pot. Add spices, salt, and pepper. Continue cooking until heated through.
3 Using a blender or food processor, (or immersion blender if you have one - these rock!), puree everything until a smooth consistency.