Welcome to winter! As I’m writing this we are getting our first bit of winter here in NYC. It’s not much, just some sleet, but it’s enough to turn on the heat, snuggle up in a blanket and pray for an early spring. I know we have been spoiled this year by very warm temperatures, but let’s keep the really bad winter weather at bay for a few more weeks.
To combat this weather, I decided to make the most warming and filling soup in my repertoire, my Rosemary Potato Soup!
This soup is a different spin on potato soup with both a rosemary seasoning and a spicy kick from an Italian pepper. And it is oh so good! Tai was never a soup person, but I think I’ve converted him since making a few soups from scratch recently. If I can change his tastes, I can persuade yours!
I’m also really excited to post this recipe because I finally got artificial lighting and was able to play a bit with these photos. It’s not the amazing strobe lighting that I get to use at work, but it is a BIG improvement from some of my other photos on the blog.
Rosemary Potato Soup
Potato soup is my favorite soup to make when it's cold out. Easy, cheap and delicious, my Rosemary Potato Soup is never one to disappoint!
- 6 Oz Bacon
- 2 Pounds Russet Potatoes
- 1 Yellow Onion diced
- 3 Stalks Celery diced
- 3 Cloves of Garlic Minced
- 8 Cups Chicken Broth
- 3 Tbsp Butter
- 1/4 Cup Flour
- 1 Cup Heavy Cream
- 1 Italian pepper
- 2 Sprigs Fresh Rosemary
- Boil potatoes until cooked through, then drain and let cool. Cube once cooled to touch.
- In a large frying pan, cook bacon over medium heat until done. Remove bacon from pan, then set aside. Drain off all fat except 1/4 cup of bacon grease.
- Cook onion and celery in bacon grease until onion is translucent. Stir in garlic and cook for 2 minutes.
- In a stock pot, combine onion mixture, cubed potatoes and stock. Let simmer. In the frying pan, combine butter and flour and cook until golden brown. And to stock pot and thoroughly combine.
- Add heavy cream, rosemary, salt and pepper and let simmer. Add the whole italian pepper to the soup and let cook for 15 minutes. Remove pepper and rosemary, then mash potatoes until the soup has thickened. Bring to a boil and let cook for several minutes.
- Crumble Bacon on top of soup, then serve. Enjoy!