Photo: Cala
Potato-Rosemary Soup
8 ingredients
openrecipes
Crushing the cooked potatoes instead of pureeing them gives the soup an interesting texture. There is no milk or cream in this soup, but it is no less flavorful. Fresh thyme can be substituted for the rosemary. To add sweetness, cook the minced white and light green portions of a leek with the shallot.
Estimated Nutrition (whole recipe, rough)
464
Calories
36g
Protein
18g
Fat
42g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. olive oil
- 1/2 small shallot, minced
- 6 cups chicken broth
- 1 lb. Yukon Gold or other potatoes, peeled and cut into large pieces
- 1 tsp. minced fresh rosemary
- 1 bay leaf
- 1/4 tsp. freshly ground pepper
- Salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes