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3 tablespoons extra-virgin olive oil
3 2-inch sprigs of rosemary (or more to taste)
1 large onion, diced
1 teaspoon cumin
2 cloves garlic, minced
4 cups broth of choice (I used veggie, you can use what you’ve got on hand)
2 cups water
2 pounds Yukon gold potatoes, cut into bite-sized pieces
In a small saucepan over medium high heat, warm the olive oil until hot but not smoking. Remove from heat and place the rosemary leaves from the sprigs in the oil. Fry until the bubbling stops.
Strain the oil into a large pot, saving the rosemary sprigs for garnish in the soup later on, if desired. Otherwise, discard rosemary.
Heat the oil and cook the onions until golden brown. Add in cumin and garlic and cook another minute or so. Add in the stock, water, and potatoes. Bring to a boil then cover and simmer for half an hour or until potatoes are tender.
Using an immersion blender, blend soup for desired consistency.
Season with salt and pepper to taste. Serve with the crispy rosemary if desired. Best eaten with crunchy bread. Flavors also deepen if it sits in the fridge.
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