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Creamy 3 Potato Soup with Rosemary


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


Servings 6


Step 1

Set crock pot to high. 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 setting. Cover and let cook for 6 to 8 hours. Puree soup in crock pot with an immersion blender. Ladle into 6 bowls and garnish with sprig of fresh rosemary.

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