I love all things potato….mashed potatoes, home-fries, potato cakes, McDonald’s fries from the early 70’s(y’all ain’t fooling me, they are sooo not the same!), and my new favorite, Potato & Rosemary Soup.

I came up with this soup a few weeks ago, and couldn’t wait to be able to prepare it.  The thought of a creamy potato soup flavored with rosemary and garlic, and topped with crispy home fried potatoes was something that I would fixate on until it was prepared.  It’s rustic, flavorful, and comforting.

Potatoes, rosemary & garlic…perfect for a delicious soup.

Potato & Rosemary with Home-fries Garnish
Serves 4

3 cups peeled, cubed potatoes, about 2 very large baking potatoes
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, finely minced
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, divided
1 stem fresh rosemary or 1 1/2 teaspoons dried rosemary
2 1/2 cups chicken stock + more for thinner soup
1/2 cup half & half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
additional salt & pepper
rosemary springs garnish, optional

In a large saucepan, bring 4 cups of water to a rolling boil and add potatoes.  When water returns to boil, continue cooking potatoes for 10 minutes.  Drain and divide, reserving 1/2 cup for garnish.  Set aside until ready to use.

Place unsalted butter and 2 tablespoons olive oil in a heavy saucepan and heat on medium heat until butter is melted and begins to sizzle.  Add celery and onion and allow to cook for 8-10 minutes, stirring occasionally, until onions and celery are softened.  Add minced garlic, rosemary, 2 1/2 cups potatoes, and chicken stock.  When mixture comes to a boil, cover and reduce heat to low.  Simmer mixture for 20 minutes.  While mixture is simmering, make the home-fries garnish.

In a heavy skillet, heat remaining 1 tablespoon olive oil on medium/high heat.  When oil it hot, add potatoes, salt, pepper and paprika.  Saute, until potatoes are crisp, about 7 minutes.  Transfer to a paper towel lined plate until ready to use.

After simmering the soup remove the rosemary stem(leaves can remain), and use the back of a large spoon to roughly cream the potatoes, for a rustic finish.  Add half & half and bring back to simmer, then remove from heat.  Add more chicken stock for a thinner soup.  Salt and pepper to taste.  Serve topped with crispy home-fries and a sprig of fresh rosemary.