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Rosemary Potato Soup with Crispy Carrots

Vegetarian • Gluten free • 10 mins to prepare • Serves 6-8

Produce

2 Carrots, medium
1 tsp Rosemary, dried
4 Russet or white potatoes (1 to 1 1/2 lb.), peeled and cut in 2-inch chunks, medium
1 White or yellow onion, medium

Baking & Spices

1 Black pepper, Coarse ground
1 Kosher salt or salt
1/4 tsp Pepper
1/2 tsp Salt

Oils & Vinegars

1/3 cup Vegetable oil

Dairy

1 tbsp Butter

Liquids

4 cups Water
Mary Rife
Mary Rife • 2 years ago

Rosemary Potato Soup with Crispy Carrots

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