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Winter Potato Soup with Rosemary

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Winter potato soup with rosemary is a smooth and creamy pureed soup. Sweetened with carrot and onion, this soup will keep you toasty!

Winter Potato Soup with Rosemary

 ¼ cup Colavita Extra Virgin Olive Oil
 2 ribs celery, with leaves, chopped fine
 2 carrots, peeled and trimmed, chopped fine
 1 medium onion, trimmed and chopped fine
 kosher salt
 2 ½ cups Rachael Ray Low Sodium All-Natural Chicken Stock
 1 ½ cups (about 3 large) russet potatoes, peeled and sliced
 1 small fresh rosemary sprig, plus more for garnish if desired
 freshly ground black pepper
 agliata (optional)

Heat the oil in a heavy large saucepan or Dutch oven over medium heat. Add the celery, carrots and onion. Saute, stirring, until the vegetables are wilted, about 5 minutes. Reduce the heat to very low; sprinkle the vegetables lightly with salt; cover the pan and sweat the vegetables, stirring occasionally, until tender but not browned, about 15 minutes.


Add the broth and potatoes along with a small rosemary sprig - there should be enough broth to cover all vegetables. If not, add additional broth or water. Heat to simmering; cover the pan and simmer until the potatoes are very tender, about 30 minutes.


Discard the rosemary sprig. Puree the soup, either in a blender, with a hand-held immersion blender or using a food mill fitted with the fine disk. Use care as the soup will be hot. Return to the pan, season to taste with salt and pepper and heat to simmering. Ladle into warmed bowls. Garnish with a small rosemary sprig and pass Agliata separately, if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 302
% Daily Value *
Total Fat 15g24%

Saturated Fat 2g10%
Sodium 333mg14%
Total Carbohydrate 39g13%

Dietary Fiber 5g20%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.