Recipe: Cream of Rosemary Potato Soup

This soup was served as part of “Potato Fest Month” at Souplantation and Sweet Tomatoes.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2011.

Makes 6 servings.

Ingredients

• 4 cups Russet potatoes cut in 12-inch dice
• 4 tablespoons butter
• 3/4 cup diced brown onion
• 1 crushed garlic clove
• 6 tablespoons all-purpose flour
• 3 1/2 cups water
• 3 tablespoons chicken base (sold in soup aisle near bouillon)
• 1 teaspoon kosher salt
• 1/2 teaspoon dried rosemary, or more to taste
• 1/3 teaspoon black pepper
• 1/4 teaspoon ground bay leaves
• 2/3 cup heavy cream
• 2/3 cup half-and-half
• 1 tablespoon chopped Italian parsley

Instructions

• Cook potatoes in boiling water until tender but not mushy. Drain potatoes and flash-cool in ice water. Set aside.
• In a pot, melt the butter. Add diced onion and garlic clove, and saute 5 minutes. Stir in flour. Cook for 5 minutes more on medium heat, stirring often to prevent burning.
• To the pot, add the cooked potatoes, water, chicken base, kosher salt, rosemary, pepper and ground bay leaves. Blend with a hand blender until smooth. Add the heavy cream and half-and-half. Bring soup to 200 degrees. Simmer for 10 minutes. Add parsley to the pot. Season to taste with salt and pepper.

Nutrition facts per serving: 335 calories, 21 g fat, 5 g protein, 32 g carbohydrates, 66 mg cholesterol, 981 mg sodium, 2 g dietary fiber.