Creamy Rosemary Potato Soup. When describing a recipe, the first characteristic that I would normally discuss, is how the food tastes. Of course, food is all about the taste! The only reason to expend effort to prepare a special recipe is the end result, the yum factor. In this case, the basic recipe is simple–potato soup with onions, garlic and rosemary cooked in an Instant Pot. It is very appealing when you are hungry because it only requires six ingredients and is ready in less than thirty minutes. In this case, the rosemary was amazing….it smelled divine when the soup was cooking, and tasted delicious in the soup–there is something about the Instant Pot that infuses flavor into whatever is cooking in it. Potatoes and rosemary are a perfect combination for a comforting warm bowl of soup. Vegan, gluten free and dairy free.
Creamy Potato Soup with Rosemary cooked in Instant Pot is ready in less than 30 minutes. Vegan, gluten free, dairy free
Ingredients
- 3 russet potatoes, peeled and chopped
- 2 cups of green onions
- 5 cloves of garlic
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 1/2 cup of water (or sufficient water to cover all ingredients)
- 2 sprigs of fresh rosemary (or 2 tsp of dried rosemary)
Instructions
- Add all ingredients to Instant Pot.
- Cook on high pressure for 5 minutes. QR, quick release pressure when cooking is complete.
- Allow soup to cool briefly.
- Remove all rosemary from stem, and add to soup.
- Using small hand blender, blend soup until it is almost completely smooth.
- Serve with rosemary garnish.
- Add all ingredients to large soup pot.
- Bring to boil.
- Reduce heat, and cook on medium low for 45 minutes, or until potatoes and onions are tender.
- Allow soup to cool briefly.
- Remove all rosemary from stem, and add to soup.
- Using small hand blender, blend soup until it is almost completely smooth.
- Serve with rosemary garnish.
Steps To Prepare Creamy Rosemary Potato Soup
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