Recipe: Creamy Potato With Rosemary Soup, Cream of Potato and Rosemary Soup

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CREAMY POTATO WITH ROSEMARY SOUP
Source: AllRecipes, USA WEEKEND columnist Pam Anderson
Yields: 8 servings

"Fresh rosemary and garlic makes this creamy potato soup extraordinary. Top with crumbled bacon."

2 tablespoons olive oil
1 1/2 pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1/8 teaspoon cayenne pepper
3 cups chicken broth (homemade or from a carton or can)
1 1/2 teaspoons minced fresh rosemary
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.

Using an immersion blender or traditional blender, puree (adding fresh rosemary) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Return to pan (or a soup pot); add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

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CREAM OF POTATO AND ROSEMARY SOUP
Source: Recipe Muncher
Yields: 8 servings

6 medium potatoes, peeled and cut into small dice
3 stalks celery, diced
1 small yellow onion, cut into small dice
2 cloves garlic, minced
4 cups chicken stock, plus additional if needed, divided
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk
Kosher salt and black or white pepper to taste
1 tablespoon chopped fresh rosemary or 1 teaspoon dried

In a large saucepot, combine potatoes, celery, onion, garlic, and chicken stock. Bring to a boil, then lower heat to medium and simmer until all vegetables are very tender and potatoes are breaking down, about 10 minutes.

Meanwhile, melt butter in a medium saucepot. When it starts to sizzle, stir in flour to make a roux. Cook the roux for a minute or two, stirring every few seconds so it doesn't brown. Pour in milk all at once while stirring. Continue to heat over medium-low heat, stirring constantly with a wooden spoon or whisk, until milk mixture is thick and bubbly.

Using an immersion blender, carefully process the potato-vegetable mixture in the pot until mixture is smooth. Stir in rosemary.

Pour thickened milk mixture into potato mixture, stirring until completely incorporated. If mixture is very thick, add additional stock till desired consistency is reached. Taste for seasonings and add salt and pepper to adjust.