Indulge in Comfort: Creamy Rosemary Potato Soup Recipe

There’s something undeniably comforting about a bowl of creamy potato soup, especially when the air turns crisp and the days grow shorter. This recipe elevates the classic with the fragrant addition of rosemary, creating a dish that’s both hearty and subtly sophisticated. This Creamy Rosemary Potato Soup is perfect as a light lunch, a warming starter, or even a satisfying dinner with a side of crusty bread. Prepare to be enveloped in warmth and flavor!

Why This Recipe Works

This isn’t just any potato soup recipe; it’s crafted for optimal creaminess and flavor balance. Here’s what makes it special:

* **Starchy Potatoes:** Using starchy potatoes like Russet or Yukon Gold ensures a naturally creamy texture without relying solely on heavy cream. The potato starch released during cooking thickens the soup beautifully.
* **Rosemary Infusion:** Fresh rosemary, gently sautéed with the aromatics, imparts a distinctive herbal note that complements the earthiness of the potatoes. It’s a flavor combination that’s both comforting and intriguing.
* **Building Flavor:** Sautéing onions and garlic as a base layer creates a depth of flavor that store-bought broths simply can’t match. It’s a fundamental step in creating a truly delicious soup.
* **Blending for Smoothness:** While some potato soups are chunky, this recipe calls for blending a portion of the soup to achieve a velvety smooth texture while still retaining some potato pieces for heartiness.
* **Adjustable Creaminess:** The amount of cream added can be adjusted to your preference. For a lighter soup, use milk or half-and-half instead of heavy cream. For a vegan option, substitute the dairy with plant-based alternatives like cashew cream or coconut milk.

Ingredients You’ll Need

Before you begin, gather these ingredients:

* **2 tablespoons olive oil:** For sautéing the aromatics.
* **1 medium yellow onion, chopped:** Provides a foundational savory flavor.
* **2 cloves garlic, minced:** Adds pungency and complexity.
* **2 sprigs fresh rosemary:** Essential for the signature rosemary flavor. Remove leaves from the stem and chop finely
* **4 cups chicken broth (or vegetable broth for a vegetarian/vegan option):** The liquid base of the soup. Choose low-sodium to control the salt level.
* **2 pounds starchy potatoes (such as Russet or Yukon Gold), peeled and cubed:** The star of the show, providing creaminess and substance.
* **1 cup heavy cream (or milk, half-and-half, cashew cream, or coconut milk):** Adds richness and creaminess.
* **Salt and freshly ground black pepper to taste:** To season the soup to perfection.
* **Optional garnishes:** Chopped fresh chives, crumbled bacon, a swirl of cream, a drizzle of olive oil, or a sprinkle of Parmesan cheese.

Step-by-Step Instructions

Follow these detailed instructions to create your own batch of creamy rosemary potato soup:

**Step 1: Sauté the Aromatics**

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

**Step 2: Infuse with Rosemary**

Add the chopped rosemary leaves to the pot and cook for about 30 seconds, until fragrant. This will release the rosemary’s essential oils and infuse the onion and garlic mixture with its distinctive flavor.

**Step 3: Add Potatoes and Broth**

Add the cubed potatoes and chicken (or vegetable) broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.

**Step 4: Simmer Until Tender**

Cover the pot and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork. The longer you simmer, the more the potato starch will release, contributing to a creamier texture.

**Step 5: Blend for Creaminess**

Carefully transfer about half of the soup to a blender (or use an immersion blender). Blend until smooth and creamy. Be cautious when blending hot liquids, as they can splatter. If using a regular blender, make sure to vent the lid slightly to allow steam to escape. If using an immersion blender, blend directly in the pot.

**Step 6: Combine and Finish**

Pour the blended soup back into the pot with the remaining unblended soup. Stir to combine.

**Step 7: Add Cream and Season**

Stir in the heavy cream (or your chosen alternative). Heat gently over low heat, being careful not to boil. Season with salt and freshly ground black pepper to taste. Start with a small amount of salt and pepper and adjust as needed. Remember that the flavors will meld and deepen as the soup sits.

**Step 8: Serve and Garnish**

Ladle the creamy rosemary potato soup into bowls. Garnish with your desired toppings, such as chopped fresh chives, crumbled bacon, a swirl of cream, a drizzle of olive oil, or a sprinkle of Parmesan cheese.

Tips and Variations

* **For a Thicker Soup:** If you prefer a thicker soup, you can mash some of the unblended potatoes with a fork before adding the cream. Alternatively, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.
* **For a Lighter Soup:** Use milk or half-and-half instead of heavy cream. You can also reduce the amount of cream used.
* **Vegan Variation:** Substitute the chicken broth with vegetable broth and the heavy cream with cashew cream or coconut milk. Ensure the garnishes are also vegan-friendly.
* **Add Bacon:** Cook bacon until crispy, then crumble it and add it to the soup during the last few minutes of cooking or use it as a garnish. The smoky flavor of bacon complements the potatoes and rosemary beautifully.
* **Add Cheese:** Stir in shredded cheddar cheese, Gruyere cheese, or Parmesan cheese during the last few minutes of cooking. The cheese will melt into the soup, adding extra flavor and richness.
* **Spice it Up:** Add a pinch of red pepper flakes to the soup for a subtle kick of heat.
* **Use Different Herbs:** Experiment with other herbs, such as thyme, sage, or oregano, in place of or in addition to the rosemary.
* **Roast the Potatoes:** For a deeper, more complex flavor, roast the potatoes before adding them to the soup. Toss the cubed potatoes with olive oil, salt, and pepper, and roast them in a 400°F (200°C) oven for 20-25 minutes, or until tender and slightly browned.
* **Add Leeks:** Sauté sliced leeks along with the onions for a milder, sweeter flavor.
* **Make it in a Slow Cooker:** You can easily adapt this recipe for a slow cooker. Simply combine all the ingredients (except the cream) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, blend the soup as directed and stir in the cream before serving.

Serving Suggestions

This creamy rosemary potato soup is delicious on its own, but it’s also great served with:

* **Crusty bread:** Perfect for dipping into the soup.
* **Grilled cheese sandwich:** A classic pairing.
* **Side salad:** A light and refreshing accompaniment.
* **Roasted vegetables:** Adds another layer of flavor and texture.

Make-Ahead and Storage Instructions

* **Make-Ahead:** You can make the soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will meld and deepen over time. Reheat gently on the stovetop or in the microwave.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** While you can freeze potato soup, the texture may change slightly upon thawing. The potatoes can become a bit grainy. To minimize this, blend the soup completely before freezing and use a lower-fat milk or cream alternative. Thaw the soup in the refrigerator overnight and reheat gently on the stovetop. You may need to add a little extra broth or milk to thin it out after thawing.

Recipe Card

**Creamy Rosemary Potato Soup**

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 2 sprigs fresh rosemary, leaves removed and chopped
* 4 cups chicken broth (or vegetable broth)
* 2 pounds starchy potatoes (such as Russet or Yukon Gold), peeled and cubed
* 1 cup heavy cream (or milk, half-and-half, cashew cream, or coconut milk)
* Salt and freshly ground black pepper to taste
* Optional garnishes: Chopped fresh chives, crumbled bacon, a swirl of cream, a drizzle of olive oil, a sprinkle of Parmesan cheese

**Instructions:**

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Add the chopped rosemary leaves to the pot and cook for about 30 seconds, until fragrant.
3. Add the cubed potatoes and chicken (or vegetable) broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cover the pot and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Carefully transfer about half of the soup to a blender (or use an immersion blender). Blend until smooth and creamy.
6. Pour the blended soup back into the pot with the remaining unblended soup. Stir to combine.
7. Stir in the heavy cream (or your chosen alternative). Heat gently over low heat, being careful not to boil. Season with salt and freshly ground black pepper to taste.
8. Ladle the creamy rosemary potato soup into bowls. Garnish with your desired toppings.

Enjoy your homemade Creamy Rosemary Potato Soup! This recipe offers a simple yet flavorful approach to a classic dish, perfect for any occasion.