Potato Rosemary Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion
• diced
• 1 garlic clove
• minced
• 5 large russet potatoes
• washed and cubed (we leave the peels on
• but peel if you wish)
• 30 ounces vegetable broth
• 12 cup water
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 12 cups milk
• 12 cup feta cheese
• 12 tablespoon chopped fresh rosemary
• salt
• to taste
• pepper
• to taste

Instructions

1. In a large stock pot, heat olive oil and saute onion until tender, about 5 minutes.
2. Add garlic and cook for 2 minutes.
3. Add potatoes, vegetable broth, and water to the pot.
4. Bring to boil and reduce to medium heat.
5. Let potatoes cook until tender, about 20 minutes.
6. With a slotted spoon, remove 2 cups of the potatoes and set aside.
7. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
8. In a small sauce pan, melt butter.
9. Stir in flour and cook for 2 minutes.
10. Whisk in milk, bring to a boil and simmer until thickened.
11. Slowly stir into large stock pot with the pureed potatoes.
12. Bring to a boil and reduce heat to a low simmer.
13. Stir the 2 cups of potatoes back into the soup.
14. Stir in feta cheese and fresh rosemary.
15. Season with salt and pepper, to taste.
16. Cook for an additional 5 minutes.
17. Serve warm.