This Rosemary Potato Soup is flavorful and comforting and perfect to keep you warm on a cold winter's night. Get cozy with a bowl of awesomeness.
There's something deeply comforting about a bowl of creamy potato soup on a cold day. Add fresh rosemary to the mix, and you've got yourself a bowl of pure comfort food magic that'll warm you from the inside out.
This rosemary potato soup is the kind of recipe that feels like a warm hug. It's creamy, it's cozy, and it's packed with flavor from aromatic rosemary and tender potatoes. Whether you're looking for an easy weeknight dinner or something to meal prep for the week ahead, this soup has got you covered.
What makes this Rosemary Potato Soup so awesome?
This soup has a great balance of texture with some of the potatoes blended and some left whole to keep it hearty. It stays creamy with the addition of a roux-thickened sauce. And of course, it's flavored with fresh, aromatic rosemary. And don't forget a punch of saltiness from a sprinkling of crumbled feta cheese.
Thick and hearty, this soup can definitely be a meal in and of itself. Add a loaf of crusty bread, and you hardly need anything else. But it's also great as a first course to a more full on dinner. It's even special enough for your holiday table.
Magical Properties of Rosemary
As a kitchen witch, I love working with rosemary in my cooking. This powerful herb has been used for centuries in magical practices for protection, purification, and mental clarity. When you're stirring this soup, you're not just making dinner. You're creating a bowl of protective, nourishing energy.
Rosemary is associated with memory and remembrance, making this soup perfect for times when you need to focus or when you want to honor your ancestors or loved ones. It's also traditionally used to ward off negative energy, so think of this soup as your edible shield on tough days.
To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this soup. The full details are in the recipe card below.
- Olive oil - Or whatever oil you usually cook with
- Onion
- Garlic - freshly minced or garlic paste
- Potatoes - Something starchy like Russet or baking potatoes
- Vegetable stock - I use stock cubes
- Water
- Butter - unsalted if you have it
- Flour - all-purpose or plain flour
- Milk - Use whatever you usually have around.
- Feta cheese
- Rosemary - It should definitely be fresh. Dried rosemary will give you unpleasantly hard bits in your soup.
- Salt and pepper
Tips for making Rosemary Potato Soup
Don't skip the sautéing step. Taking a few extra minutes to sauté your onions and garlic in oil creates a flavor base that makes this soup so much more delicious than just throwing everything in a pot.
Peel or don't peel. I usually leave some of the skins on for extra nutrients and texture, but if you want a completely smooth soup, go ahead and peel your potatoes first.
Blend to your preference. Use an immersion blender right in the pot for easy cleanup, or transfer to a regular blender for a smoother finish. Just remember to leave some chunks if you like texture.
Adjust the consistency. If your soup is too thick, add more broth. Too thin? Let it simmer a bit longer.
Storage and Reheating
This soup keeps beautifully in the fridge for up to 5 days in an airtight container. It also freezes really well for up to 3 months. Just let it cool completely before freezing, and leave some room in your container for expansion.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or milk to thin it out, as it tends to thicken up in the fridge. If you're reheating from frozen, thaw it overnight in the fridge first.
Sure! Thyme pairs beautifully with potatoes, or you could try sage for a more earthy flavor. Just adjust the quantities to taste.
This rosemary potato soup is pure comfort food magic in a bowl. It's easy, it's nourishing, and it's exactly what you need when you want something cozy and delicious. Plus, with the magical properties of rosemary and potatoes, you're literally eating protection and grounding energy. How awesome is that?
Now go make some soup and stay awesome!
Looking for more awesome soup recipes? Try this Black Bean & Chorizo Soup or some hearty Ham and Potato Soup.
PrintRosemary Potato Soup
This Rosemary Potato Soup is flavorful and comforting and perfect to keep you warm on a cold winter's night. Get cozy with a bowl of awesomeness.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 baking potatoes, such as Russet, roughly peeled and chopped
- 30 ounces (850 ml) vegetable stock
- ½ cup water
- 3 tablespoons butter
- 3 tablespoons all-purpose or plain flour
- 1 ½ cups milk
- ½ cup crumbled feta cheese
- ½ tablespoon chopped fresh rosemary
- Salt and pepper to taste
Instructions
- Heat your oil in a large pot over medium heat, then sautee your onion to soften, about five minutes. Add the garlic and sautee another two minutes.
- Add the chopped potatoes, vegetable stock, and water. Bring the pot to a boil, then reduce to a simmer and cook for about 20-25 minutes or until your potatoes are tender.
- With a slotted spoon, remove about 2 cups of the potatoes to another bowl. Then use a blender to blend the remaining soup until smooth.
- In a small saucepan, melt the butter, then whisk in the flour, and let that cook for a few minutes until it starts to smell nutty. Whisk in the milk about a ½ cup at a time, making sure it's smooth before you add more. Bring this mixture to a boil to thicken, then add the creamy sauce into your soup pot.
- Stir your reserved potatoes back into the soup. Stir in your chopped rosemary and most of your feta cheese. Bring the soup back up to a simmer. Taste for seasoning and add salt and pepper as needed.
- Serve hot with an extra sprinkle of feta cheese on top.
Recipe slightly adapted from Two Peas & Their Pod.
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