Sunday, January 19, 2014

Creamy Rosemary Potato Soup

We got potatoes in our Bountiful Basket last weekend, and one of my favorite ways to enjoy potatoes is potato soup. I love the comforting, creamy goodness of potato soup. I couldn't decided on a specific recipe to try, so I kind of made up my own.

Creamy Rosemary Potato Soup

Creamy Rosemary Potato Soup

Prep time: 15 min
Cook time: 8-10 hours
Yield: 10-12 cups

Ingredients
Creamy Rosemary Potato Soup
  • 3 large baking potatoes, cubed
  • 3 veggie bouillon cubes
  • 1/2 large white onion, finely chopped
  • 2 1/2 tsp minced garlic
  • 1 red pepper, chopped
  • 3 sprigs fresh rosemary, finely chopped
  • 6 cups water
  • 1 cup almond milk

Cooking Directions
  1. Stir all ingredients together in a 4-quart slow cooker.
  2. Cook on LOW for 8-10 hours.
  3. About 1/2 an hour before serving, remove about 1/2 of the soup to a blender or food processor; blend until creamy. Stir back into the remaining soup. Add almond milk and continue cooking until heated through, another half hour or so.
Creamy Rosemary Potato Soup


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5 comments:

  1. I have never made potato soup, but I would love to try, and I love the idea of rosemary with it! So easy to just throw it all in and leave it! Thanks for the recipe, while I am gluten free, potatoes are a major source of carbs for my training! I have a new way to use them now!

    ReplyDelete
    Replies
    1. Thanks for stopping by! I hope you give it a try. :)

      Delete
  2. This sounds amazing! I never would have thought to add the Rosemary...brilliant! I've pinned it and think it will be making an appearance on my March menu plan:)

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