- 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 souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
03/10/2017
recipepes.com
Creamy Potato With Rosemary Soup, recipe
PT15M
PT1H
5
455 calories
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