Potato and Goat Cheese Soup with Rosemary

November 8, 2012 § 6 Comments

The frequency at which I talk about the weather is kind-of ridiculous.

  • “Can you believe (insert gym teacher’s name here) is making us go outside in this weather?!  I’m gonna freeze!”
  • “Did you hear that we’re supposed to get another storm on Wednesday?”
  • “This weather reminds me of Thanksgiving.”
  • “Ahhh, 50 degrees, perfect running weather!”
  • “Wait, it’s 50 degrees, should I wear long sleeves or short sleeves to practice?”
  • “It looks so dreary outside today.”

I pretty much say each and every one of those phrases on a daily basis.  And, now that I’ve acknowledged that, I’m going to talk about the weather some more.  More specifically, soup weather.

Between Hurricane Sandy and the mini snowstorm we’re expected to receive today, I’ve been craving soup like whoa.  It’s all I’ve wanted to make these last few weeks!

So far this season I’ve already made Broccoli and Blue Cheese Soup, Spicy Black Bean Soup, Roasted Butternut Squash Soup, and, now, this Potato and Goat Cheese Soup!

I guess you could say I’ve been a little “soup-in-the-blender” obsessed…

Potato and Goat Cheese Soup with Rosemary

I was surprised at how smooth and creamy this soup turned out.  The potatoes, goat cheese, and rosemary work together beautifully resulting in a perfectly comforting soup.  The only thing I will do differently in the future is only blend half of the potatoes and leave the rest coarsly mashed to add a bit more texture to the soup.  Oh, and extra crumbled goat cheese for garnish is a must!”


  • 1 ½ pounds white potatoes, peeled and quartered
  • 1 tablespoon olive oil
  •  ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups, divided (I used 1%.)
  • ¼ cup sour cream
  • 2 ounces goat cheese, crumbled (plus extra for garnish)
  • ½ teaspoon fresh rosemary


  1. Fill a medium saucepan with water and place on the stove over medium-high heat.  Add potatoes and bring to a boil.  Once boiling, reduce heat to medium and continue to boil for 15-20 minutes or until the potatoes are tender.
  2. While potatoes cook, heat oil in a saucepan over medium-high heat.  Add  onion and garlic; sauté 2 minutes.  Add broth.  Combine flour and ½ cup milk; add  to pan with 1 ½ cups milk.  Bring to a boil; stir often.  Cook 1 minute.  Remove from heat; stir in sour cream, salt, and pepper.
  3. Allow the soup to cool for 5-10 minutes and then pour into a blender, add goat cheese and rosemary.  Be sure to leave a few potatoes in the pan, coarsely mash.  Blend ingredients in the blender for a minute or untill smooth and creamy, stir in mashed potato.  Pour into bowls, garnish with extra goat cheese, and serve.

Yield:  4-6 servings

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