This yummy Creamy Rosemary Potato Soup is rich, comforting, and will warm you up on the coldest days!
Is there anything better than a steaming bowl of soup on a cold winter day? I think not!
A delicious bowl of hot, creamy soup is the number one thing I crave on a cold day. It’s just warms you up like nothing else, right?
Which is why I’m so excited the share the recipe for this Creamy Rosemary Potato Soup. This hearty potato soup is full of veggies, thick, and so tasty … it’s the definition of comfort food!
Creamy Rosemary Potato Soup
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 and creamy.
To get the perfect texture in this Creamy 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!
Want to make this recipe in your pressure cooker instead? Make my Instant Pot Potato Soup!
Creamy Rosemary Potato Soup
- 2 teaspoons extra virgin olive oil
- 3 celery stalks, diced
- 2 carrots, diced
- 1 large onion, diced
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 4 tablespoons flour
- 6 cups vegetable broth
- 5 large red potatoes, diced
- ½ cup heavy cream
- shredded cheddar cheese
- slice green onions
- 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!
Do you have a favorite winter soup recipe?