Potato Rosemary Soup
"I used mozzarella cheese in place of the feta and added bacon, carrots, and broccoli. Recipe posted as written. Great for warming up over the winter. Courtesy of www.twopeasandtheirpod.com."
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 5 large russet potatoes, washed and cubed (we leave the peels on, but peel if you wish)
- 30 ounces vegetable broth
- 1⁄2 cup water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 1⁄2 cup feta cheese
- 1⁄2 tablespoon chopped fresh rosemary
- salt, to taste
- pepper, to taste
directions
- In a large stock pot, heat olive oil and saute onion until tender, about 5 minutes.
- Add garlic and cook for 2 minutes.
- Add potatoes, vegetable broth, and water to the pot. Bring to boil and reduce to medium heat.
- Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes and set aside.
- Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
- In a small sauce pan, melt butter.
- Stir in flour and cook for 2 minutes.
- Whisk in milk, bring to a boil and simmer until thickened.
- Slowly stir into large stock pot with the pureed potatoes.
- Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
- Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
