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 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.

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.
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  • 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 sautรฉ 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. Looks comforting and delicious Maria! Isn’t it wonderful when friends share their yummy recipes?!!! Happy New year to you

  2. This sounds just amazing. How good is rosemary with potatoes? Perfection. So Josh (my Josh ;)) isn’t a feta fan. Can you taste that its feta? Another recommended cheese? He doesn’t like goat either. Mozzarella? I’m soup obsessed right now- we’re doing chili tonight

  3. Potato soup is definitely my favourite. I could linger over a comforting noel of this soup any day of the week.

  4. This looks amazing! Do you have any idea if it freezes well? I’m never sure when it comes to dairy products and freezing. Thanks!

    1. Hi Dana! I haven’t tried freezing this soup yet, but I am sure it would be fine. Enjoy!

  5. This looks and sounds absolutely delicious and perfect for January! Love the addition of feta, too!

  6. We have a huge HEDGE of Rosemary in our backyard. Here in California it grows like weeds all year long ๐Ÿ™‚ Needless to say, we use a lot of rosemary in our dishes. Looks awesome!

  7. I love this! Rosemary is such a delicious flavor with potatoes and I love it because it’s the only plant that stays alive on my front steps throughout the winter ๐Ÿ˜‰

  8. I’m always looking for more soup recipes. Thanks for sharing this! A very happy new year to you!

  9. Love, love, love this. I haven’t made or eaten potato soup in so long. I love the addition of rosemary, just perfect!

  10. This soup is the perfect way to kick off my healthy eating intentions for the new year…so gorgeous and creamy, but without the cream! And rosemary! I can practically smell the scrumptious herb aroma from here. Thank you!

  11. Ooooh, this soup looks wonderful! I love the feta – so much flavor. And it is perfect soup weather. Happy New Year!

  12. This soup looks thick and delicious! I love rosemary with potatoes, this has to be amazing! What a great friend you have.

  13. This looks fantastic. I have a baked potato soup recipe that mixes pureed cauliflower with potatoes (to lower the carbs/starch). I’ll have to add rosemary and feta like this next time! ๐Ÿ™‚

  14. Rosemary and potatoes go together like…..peas in a pod! Looks beautiful and nourishing.
    Cheers to you – Karen

  15. I love a nice cozy bowl of soup for dinner and potato rosemary sounds wonderful together.

  16. Oh I absolutely love rosemary and potato together. I will have to make this recipe and use GF flour. The pictures look gorgeous!

  17. What a warm and comforting soup! I need a bowl of this tonight, this would definitely warm me up! ๐Ÿ™‚

  18. This is the time when I hate to live in the south side of the world, I cannot think on soup right now because we are in summer, and this soup looks so perfect…!!!

  19. Maria!! I have a little tear in my eye–that sounds just like my mom’s potato soup (minus the feta.) I will most definitely give it a go!

  20. Ironically, I have a friend who is about to deliver and have been thinking on a meal I could cook for them soon after. What a lovely idea that your friend shared not only her culinary skills but her company as well. Sometimes its a really nice diversion from the 360 your world makes with a new little one in the family. I’m so glad you shared this recipe. I love soup in Winter.

  21. Soup is one of my favorite things to make {and eat!}. I love the combination of potato and rosemary, and the feta seems like it would be a great addition. It’s definitely going on my list of things to make :). Happy New Year!

  22. 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!

  23. 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!

  24. 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. ๐Ÿ™‚

  25. 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.

  26. 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! ๐Ÿ˜€

  27. 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!

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

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

  30. 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.) ๐Ÿ™

    And can roux be saved and reused later?

    I WILL try this again. ๐Ÿ™‚

    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.

  31. 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! ๐Ÿ™‚

  32. 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.

  33. 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!