Roasted Red Pepper & Potato Soup (Sandra)

3 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves minced garlic
2 Tbsp flour
1 carton chicken stock
3 red potatoes, diced
1 c half & half
1 6oz jar roasted red peppers, drained & chopped
2 tsp fresh thyme
salt & pepper to taste

Melt butter with olive oil. Saute onion, carrot, celery & garlic. Stir in flour, then whisk in stock and bring to a boil. Add potatoes, reduce heat and simmer till potatoes are tender. Stir in remaining ingredients. Puree with an immersion blender.