Rosemary Potato Soup with Crispy Carrots

Rosemary Potato Soup With Crispy Carrots

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Mysti Tillison

By
@Littlebittychef

This comes from my new issue of BH&G, it sounds so yummy I had to share it! Can't wait to try it out and will post a rating after I do.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
10 Min
Cook:
35 Min

Ingredients

  • 1 Tbsp
    butter
  • 1 medium
    yellow or white onion, chopped
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 4 medium
    russet or white potatoes, peeled and cut into 2" cubes
  • 4 c
    water
  • 1 tsp
    dried rosemary, crushed
  • 1/2 c
    vegetable oil
  • 2 medium
    carrots, peeled then sliced into ribbons
  • ·
    salt and coarse-ground black pepper

How to Make Rosemary Potato Soup with Crispy Carrots

Step-by-Step

  1. In 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.
  2. With 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.
  3. While 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.
  4. Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse-ground black pepper.

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