Ingredients:
-2 lbs Russet or Yukon potatoes, washed, peeled and quartered
-2 med onions, peeled and diced
-1 tsp dried rosemary
-2 Tbs butter
-salt & pepper to taste
Directions:
- Melt butter over medium/high heat, add onions and rosemary, cook until onions start to caramelize
- Add potatoes and top with hot water, potatoes should be covered by at least 1 inch of water
- Add 2 tsp salt and tsp pepper (optional add 2 bay leaves)
- Cook until potatoes are tender soft
- Remove bay leaves
- Puree the soup with a handheld blender or in a food processor
- Add salt and pepper to taste
- Serving Ideas: Top with shredded cheese and/or sour cream before serving.
-2 lbs Russet or Yukon potatoes, washed, peeled and quartered
-2 med onions, peeled and diced
-1 tsp dried rosemary
-2 Tbs butter
-salt & pepper to taste
Directions:
- Melt butter over medium/high heat, add onions and rosemary, cook until onions start to caramelize
- Add potatoes and top with hot water, potatoes should be covered by at least 1 inch of water
- Add 2 tsp salt and tsp pepper (optional add 2 bay leaves)
- Cook until potatoes are tender soft
- Remove bay leaves
- Puree the soup with a handheld blender or in a food processor
- Add salt and pepper to taste
- Serving Ideas: Top with shredded cheese and/or sour cream before serving.
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