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Potato Turmeric rosemary Soup

Potato Turmeric Rosemary Soup

Course Soup
Cuisine American
Keyword potato rosemary soup, Potato Soup, soup recipe, turmeric potato soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large sweet onion peeled and diced
  • 3 large white potatoes peeled and cut into pieces
  • 3 cups vegetable stock
  • 2 teaspoons turmeric
  • 2 teaspoons garlic powder
  • 2 teaspoons sugar
  • Needles from 2 small springs of fresh rosemary chopped, plus a few needles for garnish.
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. Melt the butter  in a large pot over medium-high heat and add the olive oil
  2. Add the diced onion and cook, stirring frequently until the pieces become transparent.
  3. Add the potatoes and stir to combine. Cook for another 3 minutes, stirring.
  4. Add the broth to the pot. Bring to a boil.
  5. Turn the heat down to low and let it simmer for 20-25 minutes until the potato pieces are tender.
  6. Stir in the turmeric, garlic powder, sugar, and rosemary.
  7. Let simmer for another 5 minutes.
  8. Use a stick blender to puree the soup. I half-pureed this batch. I wanted to leave some potato pieces intact for extra heft.
  9. Season with kosher salt and freshly ground pepper to taste.
  10. Add more sugar a pinch at a time if needed.
  11. Remove from heat and serve.