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Creamy Red Potato Soup with Rosemary and Parmesan
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Creamy Red Potato Soup with Rosemary and Parmesan
A rich and creamy potato soup made with red potatoes, onion, celery, garlic, rosemary, and freshly grated Parmesan cheese.
Creamy Red Potato Soup with Rosemary and Parmesan
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6 people Yepped this recipe
servings:
4
total time:
40 minutes
added on
11/13/2016
recipe by:
Rae
INGREDIENTS
3 TBSP olive oil
1 medium yellow onion, diced
2 ribs of celery, diced
2 medium garlic cloves, minced
1/4 cup all-purpose flour
1 tsp dried rosemary
salt & freshly ground black pepper
4 cups water
2 pounds red potatoes, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan Cheese
1/2 cup heavy cream
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DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes.
Stir in the flour, rosemary, 1 tsp salt, and 1/4 tsp black pepper until well combined.
Slowly stir in the water then add the potatoes and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in the Parmesan and heavy cream and continue to simmer until heated through and the Parmesan has melted.
Taste and season with additional salt & pepper, if needed.
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