the saturday soup – potato rosemary soup December 17, 2011

A weekend away. Weekends in the mountains of North Georgia. I’ve written about them before – it’s a quick getaway for us here in Atlanta and a much needed retreat for all of us who have been working and going and working some more. A group of us went up with our pups for a no cell phone weekend. Something to unplug a bit and focus on relaxing – a phrase that certainly seems like an oxymoron. We brought a car full of stuff (mostly for Mingus) up to the mountains – we had stuffed shells, wine, Bloody Marys, board games, dog walks, a cell phone (being used as a camera and not a phone) dropped in the river, midnight hot tub dips. It was awesome. We laughed a lot. Got competitive at Catch Phrase. Some of us wore long one piece pajamas. We got to do our thing and be ourselves.

For me, those trips away are about letting my mind slow down enough to think things through. Get away from the manic worrying about the next job, the next blog post, the next chore. Sleeping late (which for me is 8:30) and recharging in advance of another two week work stint. Seeing things clearly. Realizing that just like in my mind, things are sometimes black and white and sometimes they’re gray. Giving myself the luxury of time to respond to those feelings by taking the camera out and trying to capture how I feel. Just like my thoughts and mood that weekend, the photos I took were spare. Graphic. Colorful or decidedly not. Beams of light in an otherwise drab environment. An inspired smattering of leaves on a barren landscape. Making a little something out of nothing – just like this potato soup.

Potato Rosemary Soup – makes 6 servings

This soup, once the potatoes are peeled, is so ridiculously easy. With an immersion blender, it’s easy to whiz it together at the finish. If you want to substitute the butter with oil and skip the dairy at the end, you can enjoy a vegan version of this soup – it’s still going to be creamy & hearty sans milk. I topped mine with a little smoked salt but some crispy kale leaves or croutons would be nice here, too.

  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 2 sprigs fresh rosemary, leaves removed and chopped
  • 4 large russet potatoes, peeled and cut into chunks
  • 5 or 6 cups vegetable or chicken stock – in this case, the more rich the flavor the better
  • 1 tsp. dried red chili flake
  • 1/3 cup heavy cream or half & half
  • salt & black pepper, to taste

– In a large stock or soup pot, heat up the butter until melted. Add the diced onion and saute until translucent – 2 to 3 minutes. Add in the chopped rosemary and stir to combine. Cook for another minute. Throw in the potatoes & red chili flake and stir again to combine. Add the stock until the potatoes are covered by 1/2″ – if the listed amount of stock doesn’t cut it, add a little water (it’s not going to mess anything up). Bring to a boil then reduce heat to a simmer and cook until the potatoes are fork tender. Remove a ladle or two of the cooked potato chunks from the pot and then, with an immersion blender, puree the mixture until smooth. Return the reserved potatoes to the pot, stir in the heavy cream and heat through. Serve immediately. In a tightly sealed storage container, this soup will last 4 to 5 days.

Comments

Snippets of Thyme Dec 17, 2011 09:12 pm

I’ve been making a range of soups as well. Yours looks delicious as I like just about anything scented with rosemary.

Ali Dec 18, 2011 09:12 am

Your Saturday soups are always a highlight!! Cant wait to try this one!! We used to live in ATL and loved getting away to North GA. Thank you for the pics, brings back wonderful memories!

Suzi Dec 18, 2011 11:12 am

Beautiful photos and a lovely soothing story. The soup looks delicous too, I like the kale garnish idea too. Plus you’ve added the pepper flakes for a nice kick. Have a pleasant week.

The Teacher Cooks Dec 18, 2011 05:12 pm

This is a perfect soup for some upcoming colder weather!

Teresa Blackburn Dec 18, 2011 08:12 pm

Delicious looking soup for a cold winter day.

Cookie and Kate Dec 18, 2011 10:12 pm

This soup would be so perfect on a cold, windy day. Yum!

kale @ tastes good to me! Dec 22, 2011 03:12 pm

This soup fits so perfectly in with your earthy and honest photos. Thanks for the recipe!

Cathy at Donut Army Dec 23, 2011 02:12 pm

This soup was out of this world. I’ve made many a potato soup over my life, but just this itty-bitty addition of red pepper flakes made a world of difference. Thanks for the recipe!

Sparrow Grace Dec 23, 2011 10:12 pm

This soup looks delicious, and as rosemary is one of my favorite flavors ever, this will certainly have to make it onto a menu this holiday season. Your photos are beautiful, and I look forward to visiting your site again.

Brandon Dec 27, 2011 11:12 pm

Yum! Potatoes, rosemary, and soup… perfect for a cold day! Your recipe sounds delicious!

Brandon
from http://www.theyummybits.com

Katie Jan 17, 2012 10:01 am

I love simplistic soups. I can’t wait to give this one a try!

FramedCooks Jan 18, 2012 11:01 am

I’m trying to eat soups most of the month of January (to deal with the, um, holiday excesses!) and this one looks fabulous! Pinning it now. :)

rosemary eater Jan 26, 2012 01:01 am

MMM – looks like a great soup for this cold weather. I’m also on a total rosemary kick; I made rosemary rotini with extra rosemary the other day and got heartburn. It was worth it though. Photogenic rosemary potato soup – you’re mine!

Limo in Orange County Apr 7, 2012 09:04 am

I love soup a lot but don’t know how to prepare :( But now by following your recipe I hope I can make it…

www.etarif.org Aug 30, 2013 10:08 am

I like the taste of rosemary, its flavour, and I will try this out. It might take some time but I like trying different soup recipes and this sounds perfect for dinner in cold winter day.