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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.

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

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

Find it online: https://thefamilycooking.com/creamy-rosemary-potato-soup/