Potato Rosemary Soup

Potato Rosemary Soup

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:

In a large saucepan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Pour in the broth and bring to a boil. Add the potatoes, half of the minced rosemary, the bay leaf and pepper. Cover partially, reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes.

Remove the pan from the heat and discard the bay leaf. Using a fork or potato masher, crush the potatoes into small chunks. Season with salt.

Ladle the soup into warmed bowls. Sprinkle with the remaining minced rosemary, dividing it evenly. Serve immediately. Serves 4 to 6.