Potato Rosemary Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
1
clove
garlic, minced
-
5
large
Russet potatoes, washed and cubed
-
2
15 ounce cans
vegetable broth
-
½
cup
water
-
3
tablespoons
unsalted butter
-
3
tablespoons
all-purpose flour
-
1½
cups
milk
-
½
cup
feta cheese
-
½
tablespoon
chopped fresh rosemary
-
to taste
salt and black pepper
Instructions
- Heat olive oil in a large stock pot and sauté the onion until tender.
- Add garlic and cook for a couple of minutes.
- Add the cubed potatoes, vegetable broth, and water to the pot and bring to a boil.
- Reduce heat to medium and cook until the potatoes are tender.
- Remove 2 cups of the cooked potatoes and set aside.
- Puree the remaining potatoes using an immersion blender or a standard blender.
- In a separate saucepan, melt the butter, then stir in the flour and cook for a couple of minutes.
- Whisk in the milk, bring to a boil, and simmer until thickened.
- Slowly stir the thickened mixture into the pot with the pureed potatoes.
- Bring to a boil again, then reduce to a low simmer and stir the reserved potato chunks back into the soup.
- Add feta cheese and rosemary, and season with salt and pepper to taste.
- Cook for an additional 5 minutes and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
800mg
Cholesterol
20mg
You might also like