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SUBSCRIBE For Garden Tips and Garden Fresh Recipes! http://bit.ly/InBethsGarden SUBSCRIBE to my cooking Channel http://bit.ly/BethsEntertaining VISIT MY WEBSITE: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE EPISODES! How To Grow Lemons http://bit.ly/EWBGrowLemons Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Winter Garden Tour http://bit.ly/WinterGardenTour How to Grow Rosemary http://bit.ly/RosePotSoupIBG Rosemary Potatoe Soup Recipe http://bit.ly/RoseSoupIBG WATCH MORE GREAT GARDEN-TO-TABLE RECIPES! Grilled Chicken Chimichurri http://bit.ly/IBGChickChim Peach Cobbler http://bit.ly/IBGPeachCob Plum Crumble http://bit.ly/IBGPlum Savory Tomato Tart http://bit.ly/IBGTomTarts Homemade Lemonade http://bit.ly/IBGLemonade Apricot Galette http://bit.ly/IBGGaletteAp Foolproof Roasted Potatoes http://bit.ly/IBGRoastedPots How to Create a Cheeseboard http://bit.ly/IBGCheeseboard Grilled Chicken and Zucchini Brochettes http://bit.ly/IBGChickBrochettes CLICK HERE FOR IMMERSION BLENDER: http://bit.ly/ImmersionBlenderIBG (NOTE: This link goes to Amazon where I am an affiliate partner) TOP 5 PRODUCTS FOR GROWING A KILLER TOMATO http://bit.ly/AmznTomatoes HEARTY POTATO AND ROSEMARY SOUP WITH GARLIC CROUTONS Serve 4-6 Ingredients 2 tbsp (30 ml) olive oil 1 yellow onion, diced 2 leeks, white part only 1 lb (450 g) red potatoes, quartered 2 cloves garlic 5 cups (1200 ml) vegetable stock 1 bunch fresh rosemary, tied up with butcher ‘s twine For croutons 1 small baguette, sliced and chopped (about 2 cups (500 ml) 2 tbsp (30 ml) olive oil 1 garlic clove, minced salt and pepper to taste METHOD: Place oil in the pot to heat. Add onion, leeks and garlic. Sautee until tender about 5 mins. Then add potatoes and broth simmer, loosely covered, for 10 mins. Then add rosemary and allow to simmer for 5 mins. Meanwhile make the croutons. Slice baguette into slices and then cut in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown. Set aside to cool. Soup is done when potatoes are fork tender. Allow to cool slightly. Remove rosemary. Puree soup in batches with a blender or immersion blender. Portion into bowls and garnish with a drizzle of olive oil, freshly chopped rosemary and garlic croutons.