Rosemary Potato Soup with Crispy Carrots
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- 1 Tbsp
- 1 medium
- yellow or white onion, chopped
- 1/2 tsp
- 1/4 tsp
- 4 medium
- russet or white potatoes, peeled and cut into 2" cubes
- 4 c
- 1 tsp
- dried rosemary, crushed
- 1/2 c
- vegetable oil
- 2 medium
- carrots, peeled then sliced into ribbons
- salt and coarse-ground black pepper
1In a 4 or 5 qt Dutch oven, melt butter over med heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onions are translucent but not brown. Add potatoes, 2 cups water, and rosemary. Bring to boiling, reduce heat and simmer, covered, until potatoes are fork-tender (abt 20 mins). Remove from heat.
2With potato masher, mash potatoes until no lumps remain. Return to Dutch oven. Add remaining 2 cups water and bring to a boil. Reduce heat and simmer abt 10 mins, until thickened and desired consistency, stirring often to prevent sticking.
3While soup is simmering, in a 10" skillet melt oil over med-high heat. Add carrot ribbons, a few at a time, to hot oil. Cook for 1-2 mins or until crisp. Transfer to cooling rack or paper towels, immediately sprinkle with salt.
4Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse-ground black pepper.