Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
Watch video tips and tricks
1 1/2 pounds
peeled russet (Idaho) potatoes, cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
chicken broth, homemade or from a carton or can
1 1/2 teaspoons
minced fresh rosemary
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon
This is a great recipe and easy to make. I substitute whole milk (and sometimes 2% milk) for the 1/2 and 1/2. It is so thick and healthy and the fresh rosemary is the perfect addition!
great soup! I made it twice, the first time i wasn't so impressed but my husband loved it. So I made it again and took the time to caramelize the potato and onion (the first time i was in a rush and didn't wait for the color to turn). I think that really help bring out the flavor. I added the rosemary during the saute and additional 1 tsp when i added the stock. I used whole milk instead of half and half. I loved it the second time! will defiantly make again.
Excellent soup.... although not as amazing as the Creamy Butternut also offered by Pam Anderson (try it!). I used an immersion blender, and left a few chunks of potato so it seemed like a heartier meal. Also, I used half a cup of half&half, and the rest 1%. Still rich and lovely.
This was very good, I love the rosemary.
This was an amazing recipe! I made a few modifications though, but it was still incredibly tasty. I didn't have russet potatoes, but I did have the tri-color mini potatoes, and those worked just as fine. It did delay the caramelization time, however, but no biggie. Added a little bit more sugar, and I Can't Believe It's Not Butter. Don't have cayenne pepper, so I used Paprika, red peppers and black pepper. Lastly, I used milk instead of the half & half, and just for giggles I included a quarter cup of white wine and about a tbsp of Dijon mustard. Blended that all together, and WOWZA! I wanted to lick pan clean it was that tasty. Will definitely be making this again!
this recipe is awesome we used beef broth we didnt have any we also used skim milk instead of half&half we also added a 1/2 teadpoon of freah thyme as well this was so good and creamy i loved it will make again!!
A keeper, for sure. Changes I made for our tastes: used minced garlic (from a jar) instead of the whole cloves; used no cayenne; used 1% milk instead of cream. The fresh rosemary really makes this great.
This has become a staple in my house. I love this soup! I even use 1% milk and it's still yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Potato With Rosemary Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 188
** Calories from Fat: 98
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A rich, creamy potato with bacon soup you make in the slow cooker.
This potato leek soup is simple, rich, and oh so satisfying.
This creamy soup is made with fresh tomatoes, cream, and butter.