Creamy Rosemary Potato Soup

Why You’ll Love This Recipe

This soup combines the humble potato with aromatic rosemary for a fragrant twist on classic potato soup. The creaminess comes from blending, yet you still get delightful texture from potato chunks. It’s soothing, elegant without being fussy, and perfect with crusty bread or a simple salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Russet, Yukon Gold, or a mix), peeled and cubed
• Onion, chopped
• Garlic cloves, minced
• Fresh rosemary (leaves stripped and chopped)
• Butter or olive oil
• All‑purpose flour (optional, for slight thickening)
• Vegetable or chicken broth
• Milk, half‑and‑half, or cream
• Salt and freshly ground black pepper
• Optional garnishes: extra rosemary sprigs, chopped parsley, croutons, grated cheese

Directions

1. Sauté aromatics:
   In a large pot over medium heat, melt butter (or heat olive oil). Add the chopped onion and cook until softened and translucent, about 5 minutes. Add garlic and chopped rosemary; cook for another minute or until fragrant.
2. Add potatoes & broth:
   Stir in the cubed potatoes. Pour in enough broth to just cover the potatoes. Bring to a gentle boil, then reduce heat, cover, and simmer until the potatoes are tender (about 15–20 minutes).
3. Blend part of the soup:
   Remove about one‑third to one‑half of the potato pieces (or scoop out into a bowl) and set aside. Using an immersion blender (or carefully transfer part to a blender), purée the remaining soup to a smooth consistency. Return the reserved potato chunks to the pot.
4. Make it creamy:
   Stir in milk, half‑and‑half, or cream (or a combination) until the soup is creamy and smooth. If you like a slightly thicker texture, you can whisk in a tablespoon or two of flour (mixed with a bit of liquid first) and simmer briefly until it thickens.
5. Season & simmer:
   Taste and adjust seasoning with salt and pepper. Allow the soup to simmer gently for a few more minutes to meld flavors.
6. Serve & garnish:
   Ladle into bowls. Garnish with fresh rosemary, parsley, croutons, or a sprinkle of cheese, if desired.

Servings and timing

Makes about 4–6 servings (depending on bowl size)
Total time: ~40 minutes (10 minutes prep + 15–20 minutes simmering + blending & finishing)

Storage / Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: Gently rewarm over low heat, stirring occasionally. If the soup thickens too much, stir in a little extra milk or broth to reach the desired consistency.

Variations

• Vegan version: Use plant‑based milk (unsweetened soy, oat, almond) and vegetable broth. Omit butter or use plant oil.
• Add vegetables: Include diced celery, leeks, or carrot with the onions for extra depth.
• Herb tweaks: Add thyme or parsley alongside rosemary.
• Cheesy twist: Stir in grated Parmesan or a mild melting cheese at the end.
• Garlic‑roasted version: Roast garlic ahead until soft and sweet, then mash into the soup for deeper flavor.
• Chunkier texture: Instead of blending, mash some potatoes coarsely with a fork for a rustic feel.

FAQs

Can I omit the cream or milk?

Yes. You can make it lighter by using only broth or a smaller amount of milk. The texture will be thinner, but still tasty.

Do I have to peel the potatoes?

No — you can leave the skins on if you use thin‑skinned potatoes like Yukon Gold. Just ensure they’re clean and cut into uniform pieces.

What kind of rosemary should I use?

Fresh rosemary is best for fragrance. Use chopped leaves (avoiding woody stems). Dried rosemary can work — use about one‑third the amount (since it’s more concentrated).

Can I make this ahead?

Yes — make the soup, cool it, and refrigerate (do not blend until serving if possible). Reheat gently and stir in any milk just before serving.

How do I prevent the soup from becoming grainy?

Don’t overcook the potatoes before blending. Also, use a smooth blending method (immersion blender or high‑speed blender). Avoid over‑thickening with too much flour.

Can I freeze this soup?

You can freeze, but dairy in soups sometimes separates upon thawing. To improve results, freeze before adding cream; reheat and stir in cream just before serving.

Conclusion

Creamy Rosemary Potato Soup is a comforting classic elevated by herbal notes and a silky texture. It’s simple to make yet feels special. Pair it with a crisp salad, warm bread, or a side of roasted veggies for a satisfying meal. If you like, I can send you a fully measured recipe card (for 2, 4, or 6 servings).

Creamy Rosemary Potato Soup

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A warm, comforting potato soup enhanced with the aroma of fresh rosemary and garlic, blended until creamy yet textured with chunks of potato. Ideal for cozy dinners and easy to customize.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 lbs potatoes (Russet, Yukon Gold, or mix), peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 2 tbsp butter or olive oil
• 1 tbsp all-purpose flour (optional, for thickening)
• 4 cups vegetable or chicken broth
• 1 to 1 1/2 cups milk, half-and-half, or cream
• Salt and freshly ground black pepper, to taste
• Optional garnishes: fresh rosemary sprigs, chopped parsley, croutons, grated cheese

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Instructions

1. In a large pot over medium heat, melt butter or heat oil. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and chopped rosemary. Cook for 1 minute until fragrant.
3. Add cubed potatoes and pour in broth to just cover them. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until potatoes are tender.
4. Remove about 1/3 to 1/2 of the potato pieces and set aside. Blend the remaining soup with an immersion blender or in batches until smooth.
5. Return reserved potato chunks to the pot. Stir in milk, half-and-half, or cream. For a thicker texture, whisk flour into a bit of cold milk or broth and stir into soup; simmer until thickened.
6. Season with salt and pepper. Simmer gently for 5 more minutes to meld flavors.
7. Serve hot, garnished with parsley, rosemary, cheese, or croutons as desired.

Notes

• For a vegan version, use olive oil and plant-based milk with vegetable broth.
• Use Yukon Gold potatoes with skins for a rustic texture, or peel for smoother results.
• Soup thickens as it cools; thin with broth or milk when reheating.
• Make ahead and refrigerate for 2–3 days; add cream just before serving for best texture.
• Freeze before adding dairy to avoid separation; add cream after reheating.

Nutrition

• Serving Size: 1.5 cups
• Calories: 290
• Sugar: 4g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 20mg