Best Rosemary Garlic Cream Of Potato Soup Recipes

ROSEMARY GARLIC CREAM OF POTATO SOUP

Steps:

• 1. In large stock pot over medium heat melt butter and sauté aromatics (onion, celery, carrot) until softened slightly about 5 minutes. *Add shredded zucchini here if you like*
• 2. Stir in flour and cook for approximately 5 minutes to cook off flour taste and make a paste like roux.
• 3. Add dried thyme and chicken stock whisking while it comes to a simmer until it becomes slightly thickened 5-7 minutes.
• 4. Add minced garlic, diced potatoes, water (should cover the potatoes) rosemary sprig, bay leaf, salt & pepper. Gently simmer for 25 minutes until potatoes are slightly tender.
• 5. Turn the heat to low & carefully remove 1/2 of the vegetable & potato mixture into a large mixing bowl and set aside. Make sure to get the bay leaf & rosemary out.
• 6. Using an emersion blender carefully blend the vegetables, potatoes & liquid left in the stock pot until there is a creamy base. This takes about 7-10 minutes. Blend cream cheese into this creamy base.
• 7. Add the reserved vegetables, potatoes, bay leaf & rosemary sprig back to the creamy soup base and stir gently.
• 8. Finally add Worcestershire sauce & evaporated milk. This is ready to serve but can also simmer for awhile if you like. Season with salt and pepper to your taste liking here. Be sure to remove the bay leaf & rosemary sprig prior to serving.
• 9. Garnish: cubed Andouille sausage fried crispy & shredded cheddar cheese works well with this creamy soup. You could also use crispy bacon or cubed ham in the soup.

ROASTED GARLIC POTATO SOUP

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.