Potato Rosemary Soup

I used mozzarella cheese in place of the feta and added bacon, carrots, and broccoli. Recipe posted as written. Great for warming up over the winter. Courtesy of www.twopeasandtheirpod.com.

• Ready In: 55 mins
• Serves: 8

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
• 1⁄2 cup water
• 3  tablespoons unsalted butter
• 3  tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 1⁄2 cup feta cheese
• 1⁄2 tablespoon  chopped fresh rosemary
•  salt, to taste
•  pepper, to taste

Directions

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