Beth's Potato Soup and Rosemary Recipe | IN BETH'S GARDEN
Learn how to make my healthy Potato Soup with Rosemary recipe. A great soup recipe to use up your fresh rosemary growing in the garden!
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HEARTY POTATO AND ROSEMARY SOUP WITH GARLIC CROUTONS
Serve 4-6
Ingredients
2 tbsp (30 ml) olive oil
1 yellow onion, diced
2 leeks, white part only
1 lb (450 g) red potatoes, quartered
2 cloves garlic
5 cups (1200 ml) vegetable stock
1 bunch fresh rosemary, tied up with butcher ‘s twine
For croutons
1 small baguette, sliced and chopped (about 2 cups (500 ml)
2 tbsp (30 ml) olive oil
1 garlic clove, minced
salt and pepper to taste
METHOD:
Place oil in the pot to heat. Add onion, leeks and garlic. Sautee until tender about 5 mins.
Then add potatoes and broth simmer, loosely covered, for 10 mins. Then add rosemary and allow to simmer for 5 mins.
Meanwhile make the croutons. Slice baguette into slices and then cut in bite sized chunks. Toss with olive oil, garlic, salt and pepper.
Bake at 375F (190 C) for 5-10 mins until golden brown. Set aside to cool.
Soup is done when potatoes are fork tender. Allow to cool slightly. Remove rosemary.
Puree soup in batches with a blender or immersion blender. Portion into bowls and garnish with a drizzle of olive oil, freshly chopped rosemary and garlic croutons.
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