Potato-Rosemary Soup

Potato-Rosemary Soup is rated 4.7 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6

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:

  • 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 

Directions:

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).

Rated 5 out of 5 by from Sometimes simplicity is best. I gave this soup 5 stars, not because of the quantity of ingredients or complexity of the dish, but because of its perfect blend of comfort, texture and simplicity. It is perfect for a cold day or if you have guest, as it presents very well. We ate this with a loaf of French bread we had toasted in the oven and my husband sprinkled some parmesan on his. I did make a small adaption, I added a tbsp of minced garlic and sautéed it with the shallot. I will definitely make this again.
Date published: 2014-12-09
Rated 5 out of 5 by from Super Easy - Very tasty I read the recipe for a general idea as to how to make it & adjusted the entire recipe for 2 servings. I was delicious.
Date published: 2012-12-02
Rated 4 out of 5 by from Easy, tasty soup This soup is very easy to make and cooks quickly. I made a few minor adjustments. I didn't have shallots or Yukon gold potatoes, so I used yellow onion and red potatoes. I also didn't have bay leaves so I added fresh thyme. The flavor is simple but tasty. Great for a cold winter night!
Date published: 2012-01-08
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