Rosemary Garlic Cream of Potato Soup

Dawn Whitted

By
@dawn01

A wonderful flavorful twist on the typical potato soup this dish adds a deep rich rosemary garlic background that is truly divine.


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Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 stick
butter, unsalted
1 medium
onion, diced
3 stalk(s)
celery, diced
2
carrots, peeled & diced *optional 1 small zucchini shredded*
1/4 c
all purpose flour
1 tsp
thyme leaves, dried
4 c
chicken or vegetable stock, low sodium
1 large
bay leaf, dried
2 clove
garlic, minced
2 c
water
5 medium
russet potatoes, diced
1 sprig(s)
rosemary, fresh *about 2" piece
1 tsp
each salt and pepper
1/3 pkg
cream cheese, low-fat
1 can(s)
evaporated milk
3 Tbsp
worcestershire sauce

Directions Step-By-Step

1
In large stock pot over medium heat melt butter and sauté aromatics (onion, celery, carrot) until softened slightly about 5 minutes.

*Add shredded zucchini here if you like*
2
Stir in flour and cook for approximately 5 minutes to cook off flour taste and make a paste like roux.
3
Add dried thyme and chicken stock whisking while it comes to a simmer until it becomes slightly thickened 5-7 minutes.
4
Add minced garlic, diced potatoes, water (should cover the potatoes) rosemary sprig, bay leaf, salt & pepper. Gently simmer for 25 minutes until potatoes are slightly tender.
5
Turn the heat to low & carefully remove 1/2 of the vegetable & potato mixture into a large mixing bowl and set aside. Make sure to get the bay leaf & rosemary out.
6
Using an emersion blender carefully blend the vegetables, potatoes & liquid left in the stock pot until there is a creamy base. This takes about 7-10 minutes. Blend cream cheese into this creamy base.
7
Add the reserved vegetables, potatoes, bay leaf & rosemary sprig back to the creamy soup base and stir gently.
8
Finally add Worcestershire sauce & evaporated milk. This is ready to serve but can also simmer for awhile if you like. Season with salt and pepper to your taste liking here.

Be sure to remove the bay leaf & rosemary sprig prior to serving.
9
Garnish: cubed Andouille sausage fried crispy & shredded cheddar cheese works well with this creamy soup. You could also use crispy bacon or cubed ham in the soup.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy