Garlic Potato Soup with Rosemary 

When you need a little something creamy, soothing and filling and you don't have a lot of get up and go to make it.  THIS SOUP IS THE ONE and feeds two easily.

HERE'S ALL IT TAKES

• 1/3 cup finely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 (4 inch) sprig rosemary, whole on the stem
• 4 average size yukon gold potatoes, cut into 1 inch cubes
• 3 tablespoons flour
• 2 to 3 cups chicken broth, enough to cover potatoes
• 1/3 cup light sour cream
• salt and fresh ground pepper

Start with a medium saucepan over medium heat.  Cook the onions and garlic in oil until soften.  Add in the rosemary spring and cubed potatoes, cook for 2 to 3 minutes.  Add in flour, stir around well.  Add chicken broth, enough to cover the potatoes, then cook for 12 to 15 minutes, until potatoes are tender enough to smash.

Remove from heat.  Remove rosemary spring.  Use a potato masher or an immersion blender and blend until smooth.  Add a little chicken broth if it's too thick.  Stir in sour cream and season with salt & pepper to taste.

You're ready to eat!