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.
- 2 tsp. olive oil
- 1/2 small shallot, minced
- 6 cups chicken broth
- 1 lb. Yukon Gold or other potatoes, peeled and cut into large pieces
- 1 tsp. minced fresh rosemary
- 1 bay leaf
- 1/4 tsp. freshly ground pepper
- Salt, to taste
In a large saucepan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Pour in the broth and bring to a boil. Add the potatoes, half of the minced rosemary, the bay leaf and pepper. Cover partially, reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes.
Remove the pan from the heat and discard the bay leaf. Using a fork or potato masher, crush the potatoes into small chunks. Season with salt.
Ladle the soup into warmed bowls. Sprinkle with the remaining minced rosemary, dividing it evenly. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).