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Rosemary Potato Soup with Crispy Carrots

Better Homes and Gardens
  • 45 minutes
  • Serves 6

INGREDIENTS

2

Carrots, medium

1 tsp

Rosemary, dried

4

Russet or white potatoes (1 to 1 1/2 lb.), peeled and cut in 2-inch chunks, medium

1

White or yellow onion, medium

1

Black pepper, Coarse ground

1

Kosher salt or salt

1/4 tsp

Pepper

1/2 tsp

Salt

1/3 cup

Vegetable oil

1 tbsp

Butter

4 cups

Water