Ingredients
– 4 cups peeled and cubed potatoes
– 4 tablespoons butter
– 1 finely chopped garlic clove
– 6 tablespoons flour
– 3 1/2 cups water
– 3 tablespoons chicken base
– 1/2 teaspoon salt
– 1/2 teaspoon dried crushed rosemary
– 1/2 teaspoon crushed black pepper
– 2/3 cup heavy cream
– 2/3 cup half and half
– 1 tablespoon chopped parsley
Instructions
1. Prepare potatoes: Peel and cube the potatoes, then cook them in boiling water until they are fork-tender, which takes about 10-15 minutes. Drain them and set aside to keep that fresh texture.
2. Sauté garlic: In a pot over medium heat, melt the butter and sauté the finely chopped garlic for one minute to build a savory base.
3. Make roux: Stir in the flour and cook for about 5 minutes, stirring frequently to avoid burning and create a smooth roux.
4. Simmer soup: Now, add the water, the drained potatoes, chicken base, salt, crushed black pepper, dried crushed rosemary, chopped parsley, heavy cream, and half and half. Gently stir everything together, mashing some potatoes if you want a creamier consistency, and let it simmer for 10 minutes to blend the flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use Yukon Gold potatoes for a creamier texture while leaving some chunks for contrast.
🌿 Finely chop the rosemary to prevent overpowering the soup as it doesn’t break down during cooking.
🍞 Serve with crusty bread or rolls and consider toppings like grated cheese, sour cream, cayenne pepper, green onions, or bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling, Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Friendly
Nutrition
- Serving Size: 1 serving