– Hey guys. Today I’m gonna show you how to make one of my favorite soups
especially for this time of year. It’s a hardy Rosemary and Potato Soup. Rosemary is such a great
herb to have in the garden. It’s so easy to grow. It’s so forgiving and drought tolerant, and it pairs perfectly with
something like a potato. Let me show you how to make this soup. It couldn’t be easier to do. The first thing we’re gonna
do is just add a little bit of olive oil in our stock pot here. While that’s heating, we’re
gonna slice up our leeks. This is the envy of all. These are the leeks that I
really wish I could grow. These are the ones that I see
in France that are all planted like this and they all look perfectly. My leeks don’t look like
this, so these are bought from the grocery store,
but I’m working on it. I have my hopes so we’ll see. We’re just gonna cut off
the root end here like so. Then we’re only gonna use the white parts. We’ll just gonna cut through here. Save the green parts and
you can make a really nice vegetable stock with them,
or you could throw them in the compost heap. Whatever is your preference. We’re also just gonna slice
the leek down like that, so we’re in half. Then we’re gonna slice it into quarters. There we go just like that. Then we’re gonna give them a rough chop. It doesn’t have to be
perfect because these leeks are actually gonna get pureed at the end of this whole process. We’re gonna throw these
into our pot like so. Already smells really good. Then we’re also gonna add
half of a yellow onion that has been diced. I’m gonna add that to the pot. Then we’re gonna also add some garlic. I have two cloves of garlic here that has already been peeled. I’m just gonna give it
a really rough slice just like that. It doesn’t need to be perfect. You just chop it up because
again, we’re puree the soup. In that’s gonna go. We’re just gonna put the lid on. Let these veggies soften a little bit. While that’s happening, we’re
gonna talk about our potatoes. I’m a big fan of leaving
the potato skins on. I know this can be
controversial especially with my French relatives
who think I’m nuts every time I do that, but the potatoes are full of nutrients. If you wash them well and
buy organic, you know, you don’t have much to worry about, so we’re gonna leave our skins on. This is what’s going to add to that sort of hardy,
rusticness of the soup. We’re just going to quarter them. This is just a pound of potatoes, so a pound will really do the trick. This is gonna be a soup that’s gonna feed at least six people,
four if you were doing it for a main course. It makes a great starter for six. Oh, yes, see look at this. This is looking really good. While this is just simmering
away, we are going to add five cups of vegetable broth. We’re just gonna add the vegetable broth. There we go. I always want to add
it now just so we don’t burn all these veggies that
are simmering away here. If you didn’t have veggie
stock in the house, you could also use water. That will also work. Now our potatoes are done. We’re going to add them
to the pot just like this. There, so now everything is
in there all incorporated. We are going to put the lid on our pot. We’re gonna set our timer for 10 minutes. Then, when that timer goes off, we’re going to add our rosemary. I have some beautiful rosemary here that I just picked and washed. It’s all ready to go. Basically, what we want to do is get a nice bouquet like that. That’s probably pretty good. Then we’re gonna take some
of this butcher twine, and we’re just gonna
wrap it up almost like those little sage bundles
that you see sometimes. The reason we want to do
this is because we’re gonna put this little bouquet in
our soup, so that the rosemary is going to steep in that broth. It’s going to make the most
delicious infused soup. We do want it to sort of all stay together because if we just threw
this whole thing in there and didn’t wrap it, all the little sprigs would go everywhere, and
it would be more work to fish it all out. This way we’re going to
fish out a little bundle. See, I just tied it up like that. Now we are going to stick this in here and make sure that it’s
getting nice and submerged. It’s almost like making
a rosemary tea in a way. We want to just stick it in
after the 10 minute mark, so that it simmers for another five. That will allow all those
potatoes to become nice and fork tender so that
when we go to puree it, it will be a lot easier to do. Our soup is ready to go. Now we can fish out our rosemary. All we have to do is
take it with the tongs and one, two, three up. There we go. Alright, then the next
thing we’re gonna do is we’re going to use our
immersion blender here. This is great little gadget
if you don’t want to actually use a real blender, you can just blend it right here in the soup. We’re gonna put it on high. See, I’m just gonna
blend that all in there. You can see it’s starting to
just blend the soup right up. It’s so great. We’re just gonna keep blending
it until all the potatoes are actually pureed. That’s what you want to do. It doesn’t have to be perfect. It’s supposed to be a
nice, rustic hardy soup. This is looking beautiful. Now you can see those
little specks of red. That’s the skin from the potatoes. I personally, maybe because I’m a gardener and I love vegetables, I love
to see all parts of plant. To me that makes it feel
like it’s very garden fresh. I think it’s pretty. Then, we’re gonna take our bowl. We’re gonna get that all
ready, but before we serve it, we want to season a little bit. I do like to add about a teaspoon of salt just because potatoes
really suck up the salt, so you do need to actually season it well. Then, I’m also gonna add
a little bit of pepper. There, alright, we’re gonna ladle this up. Look how gorgeous this is gonna be. It’s really thick which is
really great for a hardy soup this time of year where
it’s not quite warm enough that you’re out of soup weather. It just really hits the spot. Alright, this is looking gorgeous. Now, we’re just gonna
do a finishing touch. We’re just gonna give it
a drizzle of olive oil. Then, a little bit more fresh rosemary. See, just like the garden,
just like mother nature. There we go. Then, we’re gonna add some
of these garlic croutons which really make a fantastic finish. If you want the recipe
for the garlic croutons, it’s also in the
description, or you can also click the intonation and
it’ll take you to a video on my food channel All
About a Potato and Leek Soup that also incorporates these croutons, so you can see a demo over there. There you have it. A hardy Potato and Rosemary Soup. I hope you guys give this one a try, and let me know what you think. I think you’ll find it will
become one of your favorite go-to weeknight meals when you
need to take the chill off. It’s quite delicious. Alright, you guys, I’ll see
you back here next time, and if you want to learn more tips on how to grow rosemary
click the intonation. It’ll take you to my How
to Grow Rosemary video. Alright, I’ll see you then. Bye. (joyful music)