Potato And Garlic Soup With Rosemary Butter

1. 1

   Bring chicken stock, diced potatoes and garlic cloves to boil in heavy large saucepan.

2. 2

   Reduce heat to medium and cook until potatoes and garlic are tender, stirring occasionally, about 15 minutes.

3. 3

   Puree mixture in batches in blender or processor. Return to saucepan.

4. 4

   Stir in milk.

5. 5

   Season to taste with salt and pepper.

6. 6

   (Can be made 1 day ahead to this point.

7. 7

   Cover and refrigerate.)

8. 8

   Mix butter and rosemary in small bowl.

9. 9

   Bring soup to simmer.

10. 10

    Ladle and top each with a small spoonful of rosemary butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.