Red Potato Soup with Rosemary & Parmesan
Servings: 4
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
Directions
1. Bring a pot of salted water to a boil. Add the potatoes and par-cook for about 8 minutes or until tender.
2. 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.
3. Add flour, garlic, rosemary and pepper and stir constantly for another 3-5 minutes.
4. Add broth and water and bring to a boil. Reduce heat and simmer over low heat for 10 minutes stirring occasionally.
5. Add par-cooked potatoes and Parmesan cheese and simmer over low heat for 10 minutes stirring occasionally.
6. Turn off heat and add the 1/2 & 1/2. Taste and adjust seasoning if needed.
2. 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.
3. Add flour, garlic, rosemary and pepper and stir constantly for another 3-5 minutes.
4. Add broth and water and bring to a boil. Reduce heat and simmer over low heat for 10 minutes stirring occasionally.
5. Add par-cooked potatoes and Parmesan cheese and simmer over low heat for 10 minutes stirring occasionally.
6. Turn off heat and add the 1/2 & 1/2. Taste and adjust seasoning if needed.
