Potato Rosemary Soup

I've never been a fan of soup, or any hot liquids, but that recently changed. I've had some delicious soups over the past few months and now I'm always on the lookout for new ones to make. This Potato Rosemary Soup caught my eye when Kelsey posted it on our cooking board. My rosemary plant has a few sprigs left since it's been a mild winter so far, so onto the menu it went.


We both felt like something was missing. It was a decent soup, but not something I'll make again without some modifications. I just haven't figured out what those modifications might be. I suggested bacon, but SP said no. He suggested mushrooms, specifically shitake, so I might give that a whirl. I think the fact that the feta we had was relatively flavorless might have contributed to the problem. I need to remember to buy a brick of feta and not the crumbles, which seem to have less flavor. I ended up using the entire 8-ounces and it still added nothing in the flavor department.

I think this soup has potential or else I wouldn't be blogging about it. A good, sharp feta will definitely add the complexity and salty bite this soup needs, but I think a nice, earthy mushroom would also do wonders.

Adding a wrinkle to the mix is that I ate leftovers for lunch the following day and the flavors had really come together. The feta was still absent, but if that is changed simply by buying a better feta then I have to revise my original statement and say this soup is pretty good. Not my favorite but better than the first night. If you have time to make it and then eat it at least a day later it may work well for this particular recipe.


My favorite part of the meal was the sandwich I served alongside. I made a lemon, garlic and rosemary mayo that I slathered on a toasted mini ciabatta loaf and then layered with deli ham and cheese.

Potato Rosemary Soup
Apple a Day

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 1/2 pounds russet potatoes, washed and cubed (peeled or not)
6 cups vegetable or chicken broth
1 cup water
3 tablespoons unsalted butter
3 tablespoons flour
1 1/2 cups milk
3/4 teaspoon each salt and black pepper, plus more to taste
1/2 cup good-quality feta cheese, in a brick
1/2 tablespoon chopped fresh rosemary

In a large stock pot, heat olive oil and saute onion until tender, about 5 minutes. Add garlic and cook 2 minutes. Add potatoes, broth, and water to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups potatoes. Set aside. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.

When 5 minutes remain in cooking time for the potatoes, melt butter in a small saucepan. Stir in flour and cook 2 minutes. Whisk in milk, bring to a boil, and simmer until thickened. Slowly stir mixture into large stock pot with the pureed potatoes. Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.

Stir in salt, pepper, feta, and rosemary. If desired, puree further to make completely smooth. Check salt and pepper and adjust to taste. Cook an additional 5 minutes. Serve warm.