1. Recipes

How to Make Creamy Potato With Rosemary Soup - A Step-by-Step Guide

There's nothing quite as comforting as a hot bowl of creamy potato soup on a cold winter's day. And when you add the aromatic flavor of rosemary, it takes this classic comfort food to a whole new level. This Creamy Potato with Rosemary Soup recipe is the perfect combination of hearty and flavorful, and it's sure to warm you up from the inside out.

With just a handful of ingredients, this soup is simple to make and perfect for a cozy night in. The creaminess comes from a combination of...

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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 ½ teaspoons minced fresh rosemary
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: crumbled bacon

Information

  • Servings: 8
  • Yield: 6 to 7 cups

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

    • Nutrition

    188 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 23mg
    • Sodium: 76mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 4g
    • Vitamin C: 19mg
    • Calcium: 67mg
    • Iron: 1mg
    • Potassium: 464mg

    Categories

    Creamy soup recipes
    Potato soup recipes