Potato Rosemary Soup

Minnesota winters require warm soups that put a little meat on your bones.  And this recipe will definitely provide that.  It sounds hilarious when it is boiling.  It is so thick, the bubbles sound like mini geysers.  I was worried when I heard the first one that something had went really wrong.

I normally really like soup.  However, this recipe just did not cut it for me.  There is a ton of rosemary in it, 1/2 cup.  I have never had a dish with the main spice being rosemary and I didn’t like it.  Oh well, I will try another soup next week.  I learned a lot about making soup from this recipe.  It is not a hard soup to make.

During lunch I read The Hunger Games.  I really love this book.  Practically every chapter ends in a cliff hanger, so I always finish the book in like 2 days.  And I know the ending.  I can’t wait for the movie to come out.  I have high hopes.

Potato Rosemary Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 5 large Russet potatoes, washed and cubed
  • 30 ounces vegetable broth
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk (we use skim)
  • 1/2 cup feta cheese
  • 1/2 tablespoon chopped fresh rosemary
  •  salt and black pepper, to taste

Directions:

1. In a large stock pot, heat olive oil and saute garlic and cook for 2 minutes. Add potatoes, vegetable broth, and water to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes. Set aside. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.

2. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir mixture into large stock pot with the pureed potatoes. Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.

3. Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.

This recipe is from Two Peas and Their Pod.

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