Potato-Rosemary Soup
"Crushing the cooked potatoes instead of pureeing them gives the soup an interesting texture. There is no milk or cream in this soup, but it is no less flavorful. Fresh thyme can be substituted for the rosemary. To add sweetness, cook the minced white and light green portions of a leek with the shallot. ..."
INGREDIENTS
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2 tsp. olive oil
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1/2 small shallot, minced
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6 cups chicken broth
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1 lb. Yukon Gold or other potatoes, peeled and cut into large pieces
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1 tsp. minced fresh rosemary
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1 bay leaf
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1/4 tsp. freshly ground pepper
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Salt, to taste
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