Two Peas and Their Pod

Potato Rosemary Soup

Happy 2012! I think it will take me awhile to get used to saying 2012, but I like it. I am excited for the New Year. We recently asked on our Facebook page what recipes you would like to see in 2012. Several people asked for soup more soup recipes. We love making soup and we are always happy to meet our readers requests, so today we are sharing one of our favorite soup recipes-Potato Rosemary Soup.

When we brought Caleb home from the hospital, life was a little crazy. We were lacking sleep and still adjusting to having a baby in the house. Cooking dinner was not on our to do list. We were eating a lot of sandwiches, freezer meals we had previously made, and cereal. One night we got a call from our good friend, Janette, who told us she was coming over to cook us dinner. It was music to our ears. She is a fabulous cook and knows her way around the kitchen-especially our kitchen. She is a designer for Peppertree and helped us with our kitchen remodel. She is the best!

She made us Potato Rosemary Soup, salad, bread, and pumpkin cupcakes for dessert. We were spoiled! Everything was delicious, especially the soup. Luckily, she shared the recipe. We have been making the soup ever since. It has become a staple in our house. It is so easy to make and very comforting and filling. The potato soup is hearty and thick with a hint of rosemary. It also has feta cheese which adds a nice creamy texture. We like to make a big pot so we can enjoy leftovers for lunch or dinner the next day.

Warm up with a bowl of comforting Potato Rosemary Soup. It is the perfect meal for a cold winter’s day.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset. Yay for soup!

Potato Rosemary Soup

Yield: Serves 8

Cook Time: 35 minutes

Easy potato soup made with fresh rosemary and feta cheese. This thick and creamy soup is perfect for a cold winter's day.


1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
5 large Russet potatoes, washed and cubed (we leave the peels on, but you can peel the potatoes if you wish)
2 (15 ounce) cans vegetable broth
1/2 cup water
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk (we use skim)
1/2 cup feta cheese
1/2 tablespoon chopped fresh rosemary
Salt and black pepper, to taste


1. In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes. Add potatoes,vegetable broth, and water to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes. Set aside. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.

2. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir mixture into large stock pot with the pureed potatoes. Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.

3. Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.

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86 Responses to “Potato Rosemary Soup”

  1. Arlene — January 2, 2012 @ 10:42 pm

    What could be substituted for the Feta Cheese ?

    Thanks !

    • Two Peas replied: — January 3rd, 2012 @ 12:33 pm

      You can use cheddar cheese. It would be good with the potatoes and rosemary too.

  2. Blond Duck — January 3, 2012 @ 8:13 am

    Perfect comfort food!

  3. Melissa @ Kids in the Sink — January 3, 2012 @ 9:54 am

    Ahh you have to love the friends that come cook for you! What a blessing! I wouldn’t have thought to use feta in something like this but it sounds like a delicious combo. Yum!

  4. Pam — January 3, 2012 @ 11:14 am

    Yum. It looks comforting and delicious. Happy New Year!

  5. Mercedes — January 3, 2012 @ 11:15 am

    I love this type of soup and this one looks particularly delicious!

  6. *Just Fran* — January 3, 2012 @ 4:05 pm

    Feta and rosemary in potato soup? Divine. Thanks for sharing.

  7. Emily — January 3, 2012 @ 5:31 pm

    I’m with the majority of your fans – LOVE soup and this one looks so good, especially with that piece of crunchy bread to dip in it!

  8. Lauren — January 3, 2012 @ 6:18 pm

    Having a baby really throws you for a loop! Nice friends came to our rescue too!

  9. HeatherChristo — January 3, 2012 @ 7:09 pm

    I love potato soup! The idea of flavoring it with feta and rosemary is wonderful!

  10. susan — January 3, 2012 @ 7:47 pm

    Such a great week for soup! Yum!!

  11. mary anne — January 3, 2012 @ 8:25 pm

    Ah…potatoes and rosemary – 2 of my favorite things! Happy New Year!

  12. Liz @ iheartvegetables — January 3, 2012 @ 11:30 pm

    Oh wow I love potato based soups! they’re so hearty and filling!

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  14. Elaine M. — January 4, 2012 @ 10:09 am

    This recipe looks fabulous!!! I especially like that you have used every day ingredients, so I won’t need to spend extra money for things I would probably never use up. I will definitely try this recipe. :)

  15. marla — January 4, 2012 @ 10:22 am

    When friends step in after a baby is born it is the BEST!! lucky you :) this soup sounds amazing.

  16. Jasanna — January 4, 2012 @ 4:31 pm

    This sounds heavenly! I am *always* in the mood for a potato soup! It’s very comforting. Even for those of us here in SoCal that are missing the slice of cold winter weather this year.

  17. Diane (createdbydiane) — January 5, 2012 @ 2:21 am

    What a wonderful soup! I cant’t wait to try it, I’m a huge soup lover!

  18. Maggie @ kitchie coo — January 5, 2012 @ 11:34 am

    Oh wow, I love how rich and creamy this soup looks and without adding a whole bunch of cream! Potato soup is such a comfort food for me, my mom always made it on Sundays with fresh bread, but her recipe is cream laden and not good for the waistline. I am going to try this recipe next time I am in the mood for my comfort food soup.

  19. This soup is just want I need to kick this awful cold of mine. Thanks for the recipe! Now I just hope Mr. Chocolate & Carrots will be up to whipping it up! 😀

  20. Shannon at Madiganmade — January 5, 2012 @ 11:35 pm

    Feta and potato? Yum! This sounds perfect on a cold day!

  21. Emily ~So Domesticated~ — January 6, 2012 @ 3:45 am

    Potato soup is one of my all-time favorite dishes! Beautiful photos!

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  23. TidyMom — January 8, 2012 @ 9:54 am

    Steve loves potato soup! I’ll have to make this for him!

    Thanks for linking up to I’m Lovin’ It Maria! I featured your post in my wrap up Have a great weekend!

    • Two Peas replied: — January 8th, 2012 @ 1:12 pm

      Thanks Cheryl!

  24. Kaitlin — January 8, 2012 @ 6:16 pm

    I love getting recipes from friends. That was super nice of her to cook for you!

    My boyfriend’s been begging me for potato soup lately, and, fortunately, we’ve got all the ingredients for this in the kitchen. Woohoo! Thanks for sharing!

  25. Debbie Corbari — January 10, 2012 @ 1:46 pm

    OMG..I made this today and it is DELICIOUS!!! SHAZAM! One of the best soups I have ever had! Thanks for sharing!!!!

  26. Erica — January 16, 2012 @ 8:54 am

    I made this last night sans the cheese and plus a little more broth- SO good! Love love love! Thanks for the reicpe

  27. Kelsey — January 16, 2012 @ 11:38 am

    I made this the other night and have now blogged it. Thank you for sharing such a delicious and easy recipe!

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  29. kathyfannon — February 16, 2012 @ 6:23 pm

    HELP! I am making this and before adding the roux my soup already looks like semi-soupy mashed potatoes, it sure doesn’t need further thickening!

    It would be extremely helpful if you could let us, or me at least, know how many potatoes you used in pounds. “Large” is subjective and I used WAY too many!

    But MAN it sure smells good! And it does have a good flavor, but I’m thinking it won’t be soup tonight. (No extra broth in the cupboard to thin it down.) :(

    And can roux be saved and reused later?

    I WILL try this again. :)

    • Two Peas replied: — February 16th, 2012 @ 6:32 pm

      You can add water if you don’t have any broth. Yes, the roux can be saved and reused later-keep in the refrigerator for up to 2 days. Sorry, we never weigh the potatoes. I will next time we make it.

  30. kathyfannon — February 18, 2012 @ 2:12 pm

    Oh, man, you were right on it with an answer! Thank you!

    I ended up serving it “as is” and just told my family that I over-guessed on the potatoes. They all loved it anyway and the leftovers were fabulous! :)

  31. Bridget — May 14, 2012 @ 12:31 am

    I made this for my sister and brother-in-law for a Sunday night dinner. It was part of a Christmas gift I gave my sister. Anyway, my brother-in-law loved this soup so much he had three servings! It’s a great soup and I’ll have to make it again before the weather gets too warm to enjoy it.

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  34. Julia — November 28, 2012 @ 8:07 pm

    Just made this for dinner, and it was delicious! Thank you for such a yummy recipe!

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  37. Janice M — November 19, 2014 @ 9:13 am

    Is the total 15 ounces of broth? Or is that the size to the cans. How many cups would that be? Two?

    • Two Peas replied: — November 19th, 2014 @ 9:18 am

      No, you need two 15 ounce cans of broth. So, 30 ounces total…which is over 3 1/2 cups of broth…closer to 4 cups.

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