Sausage, Potato and Roasted Pepper Soup

I have really been trying to eat more soup.......its hard to make in our house with a picky husband that doesn't like a ton of really good veggies.....but we make it work by cutting them really small....anyway this soup was one that Nana and I made in Pullman......and it turned out great.....I added a bit more stock in this one to make more and it turned out just as good.....Its pretty freaking good soup.....and best with warm ciabatta bread slices or any good crusty bread.......to dip in it.....

Makes 8 servings

1 lb Hot Sausage (Jimmy Dean)

3 T Butter
1 T Olive Oil
1 Small Sweet Onion, diced
1/2-3/4 C Carrots, diced
1/2-3/4 C Celery, diced
3-4 Cloves Garlic, minced
3 T Flour

4 C Veggie Broth

4 C Chicken Broth

5 Med Red Potatoes

1 1/2 C Half & Half

1 6oz-8oz jar Roasted Red Peppers, drained & chopped

2 tsp Fresh Thyme
2 C Arugula, chopped

Salt & Pepper, to taste

Crusty Bread, optional

Fry Sausage in a stock pot over medium heat. Once browned and cooked through, drain in strainer. Wipe out some of the grease in the pan and return to heat. Over medium heat melt butter and then add in olive oil. Saute onions, carrots and celery for about 5-6 min until the onion is lightly browned season with salt and pepper. Stir in garlic, and continue to cook 1 min. Mix in the flour. Wisk in the broth and bring to a boil. Add back the sausage to the pot and add in the potatoes. Reduce heat to low and cook for 15 min or until potatoes are tender. Stir in the half & half, roasted peppers, arugula and thyme. Reseason with salt and pepper. Continue cooking on low until heated through about 5-8 min. Serve with crusty bread.