Loading...

Beth's Potato Soup and Rosemary Rceipe | IN BETH'S GARDEN

27,262 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Apr 10, 2015

Learn how to make my healthy Potato Soup with Rosemary recipe. A great soup recipe to use up your fresh rosemary growing in the garden!
SUBSCRIBE For Garden Tips and Garden Fresh Recipes! http://bit.ly/InBethsGarden
SUBSCRIBE to my cooking Channel http://bit.ly/BethsEntertaining

WATCH MORE EPISODES!
How To Grow Lemons http://bit.ly/EWBGrowLemons
Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake
Winter Garden Tour http://bit.ly/WinterGardenTour
How to Grow Rosemary http://bit.ly/RosePotSoupIBG
Rosemary Potato Soup Recipe http://bit.ly/RoseSoupIBG


WATCH MORE GREAT GARDEN-TO-TABLE RECIPES!
Grilled Chicken Chimichurri http://bit.ly/IBGChickChim
Peach Cobbler http://bit.ly/IBGPeachCob
Plum Crumble http://bit.ly/IBGPlum
Savory Tomato Tart http://bit.ly/IBGTomTarts
Homemade Lemonade http://bit.ly/IBGLemonade
Apricot Galette http://bit.ly/IBGGaletteAp
Foolproof Roasted Potatoes http://bit.ly/IBGRoastedPots
How to Create a Cheeseboard http://bit.ly/IBGCheeseboard
Grilled Chicken and Zucchini Brochettes http://bit.ly/IBGChickBrochettes


CLICK HERE FOR IMMERSION BLENDER: http://bit.ly/ImmersionBlenderIBG
(NOTE: This link goes to Amazon where I am an affiliate partner)

TOP 5 PRODUCTS FOR GROWING A KILLER TOMATO
http://bit.ly/AmznTomatoes

HEARTY POTATO AND ROSEMARY SOUP WITH GARLIC CROUTONS
Serve 4-6

Ingredients
2 tbsp (30 ml) olive oil
1 yellow onion, diced
2 leeks, white part only
1 lb (450 g) red potatoes, quartered
2 cloves garlic
5 cups (1200 ml) vegetable stock
1 bunch fresh rosemary, tied up with butcher ‘s twine


For croutons
1 small baguette, sliced and chopped (about 2 cups (500 ml)
2 tbsp (30 ml) olive oil
1 garlic clove, minced
salt and pepper to taste


METHOD:
Place oil in the pot to heat. Add onion, leeks and garlic. Sautee until tender about 5 mins.

Then add potatoes and broth simmer, loosely covered, for 10 mins. Then add rosemary and allow to simmer for 5 mins.

Meanwhile make the croutons. Slice baguette into slices and then cut in bite sized chunks. Toss with olive oil, garlic, salt and pepper.

Bake at 375F (190 C) for 5-10 mins until golden brown. Set aside to cool.

Soup is done when potatoes are fork tender. Allow to cool slightly. Remove rosemary.

Puree soup in batches with a blender or immersion blender. Portion into bowls and garnish with a drizzle of olive oil, freshly chopped rosemary and garlic croutons.

Loading...

Advertisement
to add this to Watch Later

Add to

Loading playlists...