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Creamy Potato With Rosemary Soup
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Creamy potato soup elevated with fresh rosemary, garlic, and crispy bacon crumbles.
Ingredients:
  • 2 tablespoons olive oil
  • 1.5 pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 0.125 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1.5 teaspoons minced fresh rosemary
  • 1.5 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: crumbled bacon
Instructions:
  • In a large deep saute pan, heat oil over medium-high heat until it shimmers.
  • First, drop the potatoes into the pan followed by the onion. Let them saute gently, stirring occasionally, then increase the frequency until the squash edges begin to golden, about 7 to 8 minutes.
  • Lower the heat and add butter, sugar, and garlic. Cook until vegetables turn a rich caramel color, about 10 more minutes.
  • Sprinkle in cayenne pepper and saute until fragrant, for about 30 seconds to 1 minute.
  • Pour in the flavorful broth and bring to a gentle simmer over medium-high heat. Then, lower the heat and simmer with a partial cover until the potatoes become tender, approximately 10 minutes.
  • Blend mixture with fresh rosemary until velvety smooth, for about 30 seconds to 1 minute. For a traditional blender, release steam by removing lid center or lifting a corner, covering canister with a towel. To utilize remaining flavor, blend a splash of half-and-half, then incorporate into the soup.
  • Transfer back to the pan (or a soup pot) and pour in just enough half-and-half until the mixture reaches a souplike consistency that is thick enough to support the garnish. Adjust seasoning with salt and pepper if necessary. Heat the soup, then serve in bowls, garnish, and enjoy.

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