Creamy Potato With Rosemary Soup

Creamy Potato With Rosemary Soup

25

"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."
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Ingredients

servings 188 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

25

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...

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 heart...

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 ju...

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...

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 th...

This has become a staple in my house. I love this soup! I even use 1% milk and it's still yummy!

This is a great dish for using up a bag of poatoes before they sprout. I replaced sliced green onions for the rosemary since I couldn't find any. The bacon topping really makes a meal out of thi...