Yukon Gold Potato Rosemary Soup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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