Potato Rosemary Soup

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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 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.

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Potato Rosemary Soup

Easy potato soup made with fresh rosemary and feta cheese. This thick and creamy soup is perfect for a cold winter's day.
4 from 1 vote


  • 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


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

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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!

  2. 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!

  3. 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. 🙂

  4. 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.

  5. 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! 😀

  6. 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!

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

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

  9. 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. 🙂

    1. 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.

  10. 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! 🙂

  11. 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.

    1. 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.

  12. One of the best homemade soups hands down. I skipped making the roux at the end in favor of adding 1.5 cups of heavy cream instead. Made an additional batch for a friend who’d just had gastric bypass surgery and wasn’t allowed solids just yet. I simply blended all the ingredients in my food processor and it turned out perfectly. She loved it! Thank you for sharing this gem!

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