Roast Red Pepper and Potato Soup

Melt the butter in a large saucepan 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 stock and bring to the boil. Place the potatoes in the saucepan, reduce heat to low and cook 15 minutes, until potatoes are tender.

Mix the cream into the saucepan. Stir in the roasted red peppers. Season with thyme, salt and pepper. Continue cooking until heated through.