It’s fall or autumn or whatever you call it. I call it Soup Season. I love soups. They are warm and cozy and economical. Like curling up with a dollar bill. OK, maybe not. But they sure are yummy comfort food that can be made with REAL FOOD ingredients that don’t break the bank. I have two soups on the menu this week.

Later in the week I’ll be making a vegetable beef stew with the other 2.5 lbs of potatoes in the bag I bought, but today…it’s Rosemary Potato “Throw-It-In” soup. Why do I call it that?Because it’s one that doesn’t take a lot of precise measuring. It’s quick to get in the pot and quick to get on the table. I make this one in my pretty crockpot because when I do it on the stove, there is ALWAYS a scorched layer on the bottom. Every time, no matter how low I turn it down. The crockpot solves that problem for me. Here’s how I remember making it today (AKA: my version of a recipe).

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Rosemary Potato ‘Throw-It-In’ Soup



1. Quarter 2.5 lbs of red, russet or yellow potatoes and add to crockpot
2. Chop and add 2 tbsp scallions
3. Press in 2 cloves of garlic
4. Add 1/2 gallon milk (I use grass-fed raw)
5. Add 1 tsp Real Salt and a pinch of black pepper(add more later if desired)
6. Add a dollop (about 2 tbsp) of lard (from foraged pigs) or other quality fat like butter or coconut oil
7. Sprinkle in 1 tsp fresh or dried rosemary
8. Cook on high setting for 3 hours and then mash the potatoes with a potato masher
9. Add more milk if needed and cook for another hour.
10. Top with scallions, ham, bacon or cheese (or all of those)!



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