30 Minute Meal
Rosemary Potato Soup with Crunchy Carrots
Sometimes you just need a big bowl of warm, starchy, creamy comfort. Like after you spend two and a half hours at Wal-Mart, on a Saturday night, the first weekend of the month. Oh yeah, we so know how to have fun. And its not like we even went there to shop, either. Joel’s car has been having issues lately (but when isn’t a car, our cars more specifically, having some kind of issue or another), and we thought the battery might be the problem. So we took it up there to get a new one. But when Joel went to pull the latch on the hood to get the battery out, the hood release pops off in his hand. We just stared at each other in the parking lot for a few seconds. Then I started to laugh, and Joel started to scowl. So Ladybug and I went into the store to wander for a while and Daddy managed to mangle his way through the car to release the hood and remove the battery. Thirty minutes later, and they were testing the battery. Which took a whopping two hours! Let me tell you, I will never ever get lost in this Walmart again, because I now know every square inch of it. Ok, so the battery is finally done, and guess what? It is perfectly fine! Hooray! That solved nothing…So, let’s talk about this soup. It was warm and comforting, easy and cheap to make. Which feels great after a ridiculous stretch at Wal-Mart. And the crunchy carrots are really fun addition! (Note, these do not stand up well over time, so make them right before you eat, and eat them all).
Rosemary Potato Soup with Crispy Carrots (slightly adapted from Better Homes and Gardens Magazine, December 2011)
2 TBSP butter
1 medium yellow onion, chopped
1/2 tsp salt
1/4 tsp pepper
4 medium potatoes, peeled and cut into 2″ chunks
4 cups chicken or veggie stock
1 tsp dried rosemary, crushed
1/3 cup veggie oil
2 medium carrots, peeled and then cut into ribbons (use the veggie peeler to just keep peeling)
salt and pepper
In a large dutch oven, melt the butter over medium heat.
Add the onion, salt, and pepper and sauté until the onion becomes translucent.
Add the potatoes, rosemary and 2 cups of the stock.
Bring to a boil, reduce heat, and simmer, covered, for 20 minutes, or until potatoes are tender and can be pierced with a fork (but not mushy).
Remove from heat.
With a potato masher, mash the potatoes until you get the consistency you want.
Add the remaining 2 cups of stock and return to a boil.
Reduce the heat and simmer, uncovered, for 10 minutes, or until thicknened to the desired consistency. Stir frequently to reduce sticking.
While the soup is simmering, prepare the crispy carrots.
In a large skillet, heat the oil over medium-high heat.
Add the carrot ribbons a few at a time (do NOT overcrowd the skillet) and cook for 1-2 minutes, or until crispy.
Remove with a slotted spoon and allow to drain on paper towels.
Sprinkle a bit of salt on top.
Spoon the soup into bowls, top with carrots, and enjoy!