Creamy Three Potato Soup with Fresh Rosemary

By hmp13

Ingredients

• 2 * 2 tablespoons olive oil
• 1 * 1 yellow onion, chopped
• 1 * 1 medium sweet potato, peeled and chopped
• 1 * 1 medium russet baking potato, peeled and chopped
• 2 * 2 medium Yukon Gold potatoes, peeled and chopped
• 4 * 4 cups vegetable stock
• 2 * 2 cups water
• 1/4 * 1/4 cup margarine
• 1/2 * 1/2 teaspoon salt
• 2 * 2 teaspoons fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 6 * 6 sprigs fresh rosemary for garnish

Preparation

Step 1

Set crock pot to high heat setting. Stir in olive oil and onion. Let this cook about 10 minutes, while peeling and chopping the potatoes. Add potatoes, stock, water, margarine, salt and rosemary. Reduce heat to lowest heat setting. Cover and let cook for 6 to 8 hours. Puree soup in crock pot with an immersion blender or a hand mixer. Ladle into 6 bowls and garnish each serving with a sprig of fresh rosemary.