Thursday, May 6, 2010

Rosemary and Thyme Potato Soup

My Aunt Mary makes the absolute best potato soup. I am not even kidding right now. I am a lover of all things soup. Any time of the year, any time of the day and pretty much any flavor. Once one becomes a soup connoisseur such as myself, you can be a little more picky and snobbish when it comes to what kinds of soup you choose to indulge in. Sorry, but a non-flavorful starchy bland potato soup just isn't going to cut it. Fortunately, this particular soup du jour is full of flavors that burst in your mouth, a fragrance that wafts around your head enticing you to take the plunge and dip that spoon right in the pot and eat, eat eat!

The two main things that really make this soup a party in your mouth where everyone is invited are rosemary and thyme. I mean, wow. These ingredients make this soup extra special and one that you can be sure will please anyone!

Feel free to try some add-ins such as corn, broccoli, cheese or even tomatoes. Enjoy!


6 medium potatoes, peeled and diced
4 cups water
2 white onions, chopped
2 cups of frozen corn
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
3 cups milk


1. Place potatoes and water in a large saucepan and cook over medium heat until tender
2. In another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. 
3. Slowly add the milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes and corn with cooking liquid; heat through.
4. Use a potato smasher and smash half of the mixture so that there are still some chunks but it is a creamy soup.

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