Red Potato Soup with Rosemary & Parmesan
servings: 4
total time:
recipe by: Rae
Ingredients
- 1 lb red potatoes, diced into 1/2 inch cubes
- 1/2 cup butter
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup flour
- 1 tsp Granulated Garlic
- 1/2 tsp Rosemary leaves
- 1/8 tsp White Pepper
- 2 cups Vegetable Broth
- 2 cups Water
- 1/4 cup fresh grated Parmesan Cheese
- 1/2 cup Half & half
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Bring a pot of salted water to a boil. Add the potatoes and par-cook for about 8 minutes or until tender.
- In a Dutch oven melt the butter over medium heat and add the celery and onions. Cook until tender and translucent, about 3-5 minutes.
- Add flour, garlic, rosemary and pepper and stir constantly for another 3-5 minutes.
- Add broth and water and bring to a boil. Reduce heat and simmer over low heat for 10 minutes stirring occasionally.
- Add par-cooked potatoes and Parmesan cheese and simmer over low heat for 10 minutes stirring occasionally.
- Turn off heat and add the 1/2 & 1/2. Taste and adjust seasoning if needed.
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