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Creamy Potato With Rosemary Soup
- 2 tablespoons olive oil
- 1 1/2 pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 3 large garlic cloves, thickly sliced
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth, homemade or from a carton or can
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: crumbled bacon
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 10.9g|
|Saturated Fat 4.9g|
|Total Carbohydrate 19.4g|
|Dietary Fiber 2.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|