Potato Rosemary Soup

Name: Potato Rosemary Soup
Cook time: 35 min
Yield: 1 serving
Ingredients: 1 tablespoon olive oil; 1 medium onion; 1 clove garlic; 5 large russet potatoes; 2 15 ounce cans vegetable broth; 1/2 cup water; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/2 cups milk; 1/2 cup feta cheese; 1/2 tablespoon chopped fresh rosemary; salt and black pepper

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Course
Soup
Cuisine
American, Canadian, Vegetarian

Potato Rosemary Soup

Iris Warren

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Easy potato soup made with fresh rosemary and feta cheese. This thick and creamy soup is perfect for a cold winter's day.

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Ingredients

1 tablespoon olive oil
1 medium onion diced
1 clove garlic minced
5 large russet potatoes washed and cubed (we leave the peels on, but you can peel the potatoes if you wish)
2 15 ounce cans 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

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Instructions

In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add 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.
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.
Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.