Potato-Rosemary Soup

Crushing the cooked potatoes instead of pureeing them gives the soup an interesting texture. There is no milk or cream in this soup, but it is no less flavorful. Fresh thyme can be substituted for the rosemary. To add sweetness, cook the minced white and light green portions of a leek with the shallot.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
 (2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Potato-Rosemary Soup
Review 1 for Potato-Rosemary Soup
5 out of 5
5 out of 5
Kaiulani
,Lanikai-Kailua
,HI
Lanikai, HI
December 2, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Super Easy - Very tasty
December 2, 2012
I read the recipe for a general idea as to how to make it & adjusted the entire recipe for 2 servings. I was delicious.
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Potato-Rosemary Soup
4 out of 5
4 out of 5
mangopapaya
January 7, 2012
Would You Recommend? Yes
0points
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Top 25 Contributor
Easy, tasty soup
January 7, 2012
This soup is very easy to make and cooks quickly. I made a few minor adjustments. I didn't have shallots or Yukon gold potatoes, so I used yellow onion and red potatoes. I also didn't have bay leaves so I added fresh thyme. The flavor is simple but tasty. Great for a cold winter night!
Pros: Quick, Easy, Healthy, Adaptable, Will Make Again