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Rosemary Potato Soup with Crispy Carrots

This smooth potato soup with crunchy topping is a savory budget dish that has colorful flair; and all for just 64 cents per serving.

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  • Makes: 6 servings
  • Yields: 6 to 8 side-dish servings
  • Prep: 10 mins
  • Cook: 35 mins

Rosemary Potato Soup with Crispy Carrots

Directions

  1. In a 4- or 5- quart Dutch oven melt butter over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is translucent but not brown. Add potatoes, 2 cups of the water, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat.
  2. With a potato masher, mash potatoes until no lumps remain. Or for a smoother soup, transfer soup, a portion at a time, to a blender or food processor. Cover and blend or process until nearly smooth. Return all to Dutch oven. Add remaining 2 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until thickened and desired consistency, stirring frequently to prevent soup from sticking to bottom of pan.
  3. While soup is simmering, in a 10-inch skillet heat oil over medium-high heat. Add carrot ribbons a few at a time to hot oil. Cook for 1 to 2 minutes until crisp. Transfer to a cooling rack or paper towels; immediately sprinkle with kosher salt.
  4. Ladle soup into bowls, then top with crisp carrots and a sprinkle of coarse pepper.

Nutrition Facts (Rosemary Potato Soup with Crispy Carrots)

  • Per serving:
  • 236 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 8 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 5 mg chol.,
  • 313 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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