Yukon Gold Potato Rosemary Soup

Yukon Gold Potato Rosemary Soup

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 35 min

Prep Time: 10 min | Cook Time: 25 min

TEXT SIZE: A A A

Yukon Gold potatoes are known for their creamy, buttery taste and texture. They're great roasted, pan-fried, and especially simmered, like in this great-tasting soup.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 206
Total Fat 3.8g 6%
Sodium 634mg 26%

Ingredients

  • 4 slices turkey bacon, chopped
  • Vegetable cooking spray
  • 1 onion, chopped
  • 1 teaspoon garlic, minced
  • 2 lbs. Yukon Gold potatoes, peeled and cubed
  • Freshly cracked black pepper, to taste
  • 4 cups hot 1% milk, as needed
  • 1 tablespoon chopped fresh rosemary

Step by Step:

  1. In a large Dutch oven or stockpot sprayed with cooking spray, cook chopped bacon until crisp. Remove bacon and set on paper towel. Add onion to pan and cook 3 minutes or until translucent. Add garlic and cook 30 seconds. Place potatoes and chopped onion in a deep stock pan and add water, just to cover them. Bring to a boil and cook until tender.
  2. Drain potatoes, reserving 2 cups cooking liquid. Add liquid to blender and add 2 cups of potatoes and puree until smooth. Add puree to potatoes and stir to combine.
  3. Slowly add hot milk a cup at a time until desired consistency is achieved. Return pan to medium heat, stir in rosemary, and bring mixture to a simmer, stirring constantly. Serve immediately and garnish with reserved bacon.
Advertisement
Advertisement