Creamy Rosemary Potato Soup

Really Good!

Servigs: 8
Ingredients:
2 Tblsp. Olive Oil
1 1/2 Lb. Russet (idaho) potatoes, cut into 1- inch chunks
1 large onion, cut into large dice
1 Tblsp Butter
1 pinch sugar3 large gralic cloves, thickly sliced
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 tsp. minced fresh rosemary
1 /2 cup half and half (or whole milk)
Salkt and freshly ground pepper, to taste
Garnish: Crumbled Bacon


Direstions:
1. Heat oil over medium-hihg heat in a large, deep saute pan unitl shimmering.

2. Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 min.

3. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 min longer.

4. Add cayenne pepper; continue to saute until frarant, 30 seconds to 1 minute longer.

5. Add broth ; bring to a simmer over medium- high heat. Reduce heat to low and simmer, partially covered, untilpotatoes are tender, about 10 min.

6. Using an immersion blender or traditonal blender, piree (adding fresh rosemary) until very smooth, 30 seconds to 1 minute. (if using a traditional belnder, vetn it either by removing the lids's pop out center or by lifting one edge ofthe lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half and half, blend breifly, then add to soup.)

7. Return to pan; add enough half and half so the mixture is souplike, yet thick enoughto float garnish. Taste, add salt and pepper if needed. Heat through, Dish and Granish.


Nutrion:
Servings:8
Calories:195
Fat: 11.1 g
Cholestrol: 25 mg
Soduim: 554 mg
Carbs: 19.8 g
Fiber: 2.3g
Protein: 4.5g