Rosemary Potato Soup with Crispy Carrots

Rosemary Potato Soup with Crispy Carrots

This smooth potato soup with crunchy topping is a savory budget dish that has colorful flair; and all for just 64 cents per serving.

Recipe from Better Homes and Gardens
SERVINGS
6 to 8
YIELD
6 to 8 side-dish servings
PREP TIME
10 mins

Rosemary Potato Soup with Crispy Carrots

This smooth potato soup with crunchy topping is a savory budget dish that has colorful flair; and all for just 64 cents per serving.

Ingredients
  • 1   tablespoon butter
  • 1   medium  white or yellow onion, chopped
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper
  • 4   medium  russet or white potatoes (1 to 1 1/2 lb.), peeled and cut in 2-inch chunks
  • 4   cups water
  • 1   teaspoon dried rosemary, crushed
  • 1/3  cup vegetable oil
  • 2   medium carrots, peeled, then cut in ribbons with a vegetable peeler
  •  Kosher salt or salt
  •  Coarse ground black pepper
Related Video
How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

Directions
1. 
In a 4- or 5- quart Dutch oven melt butter over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is translucent but not brown. Add potatoes, 2 cups of the water, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat.
2. 
With a potato masher, mash potatoes until no lumps remain. Or for a smoother soup, transfer soup, a portion at a time, to a blender or food processor. Cover and blend or process until nearly smooth. Return all to Dutch oven. Add remaining 2 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until thickened and desired consistency, stirring frequently to prevent soup from sticking to bottom of pan.
3. 
While soup is simmering, in a 10-inch skillet heat oil over medium-high heat. Add carrot ribbons a few at a time to hot oil. Cook for 1 to 2 minutes until crisp. Transfer to a cooling rack or paper towels; immediately sprinkle with kosher salt.
4. 
Ladle soup into bowls, then top with crisp carrots and a sprinkle of coarse pepper.

nutrition information

Per Serving: cal. (kcal) 236, Fat, total (g) 14, chol. (mg) 5, sat. fat (g) 3, carb. (g) 26, Monosaturated fat (g) 3, Polyunsaturated fat (g) 8, fiber (g) 3, sugar (g) 3, pro. (g) 2, vit. A (IU) 3353, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, sodium (mg) 313, Potassium (mg) 463, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top