Ingredients and Weight: - Potatoes, Yukon Gold, 3 lbs - Butter, unsalted, 1/2 cup - Onion, yellow, 1 medium - Celery, 1 medium - Garlic, 3 cloves - Chicken broth, 6 cups - Milk, 2 cups - Rosemary, fresh, 1/4 cup - Salt and pepper, to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2
Preparation Method Steps: 1. Peel and dice the potatoes into 1/2-inch cubes. 2. In a large pot or Dutch oven over medium heat, melt the butter. 3. Add the onion, celery, and garlic and sauté until softened, about 5 minutes. 4. Add the potatoes, chicken broth, milk, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. 5. Remove the soup from the heat and use an immersion blender to puree it until smooth. 6. Taste and adjust seasonings as needed.
Nutritional Information: - Calories: 200 - Fat: 10g - Protein: 5g - Carbohydrates: 25g
Dish Characteristics: - Creamy and smooth texture - Rich and flavorful rosemary aroma - Warm and comforting
User Comments: - "This soup is so creamy and delicious! The rosemary gives it a wonderful flavor." - Sarah B. - "I love the simplicity of this soup. It's easy to make and always a crowd-pleaser." - John W. - "This soup is perfect for a cold winter night. It's warm and hearty." - Mary K.
Special Precautions and Tips: - Use a low-sodium chicken broth to control saltiness. - If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to cover the blender lid with a towel to prevent splattering. - To make a vegan version, replace the butter with olive oil and the milk with almond milk or coconut milk.