Rosemary Potato Soup
Tuesday, January 26, 2016
Yesterday, my bestie Holly asked me if I had a new blog post and I was like "yeah--it just isn't posted yet." Well, isn't that lame! I came across this recipe a couple weeks ago and just had to make it! I've been completely addicted to soups lately and, more specifically, homemade soups. Potato soup is one that I've been wanting to do for a while. I tried a crockpot version before this one. Unfortunately, while it tasted amazing, the second time I heated it up all of the liquid was absorbed and the soup became the consistency of mashed potatoes!
Fail! Although I did get a pretty good laugh at it and anyone whose tried my creations are welcome to laugh at me right now too! ;)
Needless to say, there are always left overs for soup; so that just didn't quit work out right. Given that I just received a beautiful red (my kitchen color theme!) dutch oven at Christmas from my mother-in-law, I decided I just had to use it to make some tasty soup.
Let's just say that this potato soup is the best I've had in a really long time, maybe ever! Of course it is, otherwise I wouldn't be sharing it with you. It certainly has my husband's stamp of approval as he was heard to say "Can you make this again right away?" shortly after consuming the last little bit. Why yes, yes I can. In fact that is exactly what I have in mind for today!
This is such an amazing soup - - I can't stop saying it - - and makes such a great leftover dish for week day of lunches. When you taste it, I'm sure you'll agree!
INGREDIENTS:
- 1 c diced yellow onion
- 1 c diced celery
- 1 c diced carrots
- 1 tbsp fresh rosemary
- 1 pinch fresh thyme
- 2 garlic cloves
- 4 tbsp grass fed butter
- 1 c shredded sharp cheddar cheese
- 2 c chicken stock
- 2 c heavy cream
- 1.5 lbs potatoes
- 1/2 c whole milk plain yogurt
- 1 tsp salt and pepper to taste
METHOD:
- Place your butter on low in a large stockpot while you dice your onion, celery, and carrots.
- Turn the heat up to medium low and add your diced veggies to the now melted butter.
- While those are simmering peal and dice your potatoes. I made mine into pretty small, roughly 1/4" square pieces. The smaller you make them the quicker it'll cook.
- After your potatoes are diced, push some veggies aside and add the pressed garlic. Let simmer for 30 seconds then mix in. At this time also add your first pass at salt and pepper.
- Go ahead and add diced potatoes to the pot along with the chicken stock, heavy cream, chopped rosemary, and pinch or two of thyme leaves.
- Bring soup to a simmer but not a boil. Cover the soup but making sure to stir occasionally so the potatoes don't stick to the bottom. Let it simmer for 10-15 minutes or until potatoes are soft.
- Once potatoes are soft add in cheddar cheese and yogurt.
- Add more salt and if needed pepper to taste.
- Serve immediately while warm.
- EnJoY!
2 comments
it up all of the liquid was absorbed Homework Assignment Writing Service and the soup became the consistency of mashed potatoes.
ReplyDeleteNeedless to say, there are constantly leftovers for soup; so that simply failed to quite work outright. Given that I just acquired a beautiful Writing Help Uk crimson (my kitchen coloration topic!) dutch oven at christmas from my mother-in-regulation, I decided I simply had to use it to make some tasty soup.
ReplyDelete