Is there anything better than a steaming bowl of soup on a cold winter day? I think not!
This Creamy Rosemary Potato Soup will warm you up … no matter how bitter it is out there!
I’m so excited to share this recipe! To me, this Creamy Rosemary Potato Soup is the definition of comfort food. I love potatoes so much, and this soup is all about potatoes.
I shared this recipe at The Pinning Mama last year, and since it’s soup season again, I wanted to make sure you didn’t miss it!
This soup is rich and flavorful … the perfect winter meal. It’s full of vegetables and has a wonderful texture, smooth and creamy with chunks of yummy potatoes. This soup does have a bit of cream in it, but it’s not that heavy. If you’re watching your calories though, you can skip the cream. It will still be delicious.
To get the perfect texture in this Creamy Rosemary Potato Soup, I used an immersion blender (affiliate link). I highly recommend purchasing one if you don’t already own one. It makes blending hot foods SO easy. Have you ever blended a hot soup in the blender and experienced a scorching explosion of molten soup? Or does that only happen to me? Anyway, with an immersion blender, you just stick it in your pot and blend away … soup explosion safely averted!
My favorite thing about this Creamy Rosemary Potato Soup? It takes just minutes to make. You sure wouldn’t know it from the rich, delicious taste though!
- 2 tsp. extra virgin olive oil
- 3 celery stalks, diced
- 2 carrots, diced
- 1 large onion, diced
- 1 tsp. salt
- 2 garlic cloves, crushed or minced
- 1 tsp. dried rosemary
- 4 tbsp. flour
- 6 cups vegetable broth
- 5 large red potatoes, diced
- ½ cup heavy cream
- shredded cheddar cheese and slice green onions, optional
- Heat olive oil over medium heat in a large soup pot or dutch oven.
- Add celery, carrots, and onion to pot and saute until softened, about 10 minutes.
- Stir salt, garlic, and rosemary into vegetables; cook, stirring constantly, until fragrant (about 30 seconds).
- Mix flour into pot and stir until vegetables are coated.
- Add broth and potatoes to vegetables. Stir well.
- Increase heat and bring to a boil.
- Reduce heat to a simmer, then cook until vegetables are tender, about 15 minutes.
- Turn off heat and use an immersion blender to puree about half of the vegetables. (If you do not have an immersion blender, remove half of the vegetables from the pot and puree in a blender.)
- Reheat soup, if necessary, then stir in heavy cream. Do not boil.
- Season soup to taste with salt and pepper.
- Serve soup hot, topped with cheddar cheese and green onions, if desired. Enjoy!
P.S. Check out all of my posts for The Pinning Mama!