Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4- or 5- quart Dutch oven, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring occasionally, until onion is translucent but not brown. Add potatoes, 2 cups water and rosemary. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat.
With a potato masher, mash potatoes until no lumps remain. Or for a smoother soup, transfer soup, a portion at a time, to a blender or food processor. Cover and blend or process until nearly smooth. Return all to the pot. Add the remaining 2 cups of water. Bring to a boil; reduce heat. Simmer, uncovered, for about 10 minutes more or until thickened and desired consistency is reached, stirring frequently to prevent soup from sticking to bottom of pan.
While soup is simmering, heat oil in a 10-inch skillet over medium-high heat. Add carrot ribbons a few at a time. Cook for 1 to 2 minutes until crisp. Transfer to a cooling rack or paper towels; immediately sprinkle with kosher salt.
Ladle soup into bowls, then top with crisp carrots and a sprinkle of coarse pepper.