Garlic and Rosemary Potato Soup. Place garlic bulbs upright on top of potatoes in the middle of the pan, then drizzle olive oil across potatoes and garlic bulbs. Remove from oven and remove clove from pan to cool. Squeeze the garlic paste from each clove into a large pot.
Add the oil, then add the onion, celery, garlic, and rosemary. Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine. Add the broth, increase the heat to high, and bring to a boil. You can cook Garlic and Rosemary Potato Soup using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Garlic and Rosemary Potato Soup
Toss with olive oil, a few pinches of salt and black pepper. Cover dish with foil and set aside. Dice potatoes into large bite-sized pieces and place on a baking sheet lined with parchment paper. Add potatoes,vegetable broth, and water to the pot.
Garlic and Rosemary Potato Soup step by step
Bring to boil and reduce to medium heat. Mix flour into pot and stir until vegetables are coated. Add broth and potatoes to vegetables. Increase heat and bring to a boil. Add onion, potatoes, cauliflower, broth, rosemary, garlic, salt and pepper to a slow cooker.