Creamy Potato With Rosemary Soup

Creamy Potato With Rosemary Soup
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  • Garnish: crumbled bacon
  • Salt and freshly ground pepper, to taste
  • 1 ½ cups half-and-half (or whole milk)
  • 1 ½ teaspoons minced fresh rosemary
  • 3 cups chicken broth, homemade or from a carton or can
  • 1/8 teaspoon cayenne pepper
  • 3 large garlic cloves, thickly sliced
  • + 5 more ingredients
    • 1 pinch sugar
    • 1 tablespoon butter
    • 1 large onion, cut into large dice
    • 1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
    • 2 tablespoons olive oil

1. Heat oil over medium-high heat in a large, deep saute pan until shimmering. 2. Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes. 3. Reduce heat to low and add butter, sugar and garlic; continue cooki...

View full recipe at SpringPad


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