Yukon Gold Potato Rosemary Soup

By • January 20, 2015 1 Comments

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Author Notes: Yukon Gold potatoes are known for their creamy, buttery taste and texture. They're great roasted, pan-fried, and especially simmered, like in this great-tasting soup. This recipe was written by The Healthline Editorial Team: http://www.healthline.com/health-recipes/yukon-gold-potato-rosemary-soup Healthline


Serves 6

  • 4 pieces turkey bacon, chopped
  • 1 onion, chopped
  • 1 teaspoon garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cups hot 1% milk, as needed
  • 1 tablespoon fresh rosemary, chopped
  • Vegetable cooking spray
  • freshly cracked black pepper, to taste
  1. In a large Dutch oven or stockpot sprayed with cooking spray, cook chopped bacon until crisp. Remove bacon and set on paper towel. Add onion to pan and cook 3 minutes or until translucent. Add garlic and cook 30 seconds. Place potatoes and chopped onion in a deep stock pan and add water, just to cover them. Bring to a boil and cook until tender.
  2. Drain potatoes, reserving 2 cups cooking liquid. Add liquid to blender and add 2 cups of potatoes and puree until smooth. Add puree to potatoes and stir to combine.
  3. Slowly add hot milk a cup at a time until desired consistency is achieved. Return pan to medium heat, stir in rosemary, and bring mixture to a simmer, stirring constantly. Serve immediately and garnish with reserved bacon.

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