Potato Rosemary Soup


Course Appetizer


  • 1 tablespoon olive oil
  • 1 onion medium, diced
  • 1 clove garlic minced
  • 5 Russet potatoes large, 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 Avalon Butter Unsalted
  • 3 tablespoons all purpose flour
  • 1 1/2 cups Avalon Milk we use skim
  • 1/2 cup feta cheese
  • 1/2 tablespoon chopped fresh rosemary
  • Salt to taste
  • black pepper to taste


  1. 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.
  2. 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.
  3. Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.