Creamy Yellow Potato Soup
- 3 tablespoons extra-virgin olive oil
- 3 2-inch sprigs of rosemary
- 2 large yellow onions
- 1 teaspoon cumin
- Coarse sea salt
- 3 cloves garlic, minced
- 6 cups Simple Stock or Garlic Broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- White pepper
Instructions:
Eat this easy-to-make soup with crusty bread on winter nights.
- In a medium-size saucepan over high heat, warm the olive oil until hot but not smoking, about 1 minute. Turn off the heat and immediately remove the rosemary from the sprigs into the hot oil and cook until crispy, shaking the pan to ensure that all the rosemary is covered in oil. Strain the oil into a small bowl, set the crispy rosemary aside, and return the oil back to the saucepan.
- Add the onions, cumin, and 1⁄4 teaspoon of salt to the saucepan, turn on the heat to medium-high, and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant, about 11⁄2 minutes.
- Add the Simple Stock, potatoes, and 1⁄2 teaspoon of salt and bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, until the potatoes are tender, about 25 minutes.
- Transfer the soup, in batches, to an upright blender and purée until creamy.
- Strain through a medium-mesh sieve and return back to the saucepan.
- Season with salt and pepper to taste and add additional stock to thin, if necessary. Serve hot, garnishing each bowl with crispy rosemary.