Potato Soup with Rosemary and Sour Cream

Wash, peel and dice potatoes. Put potatoes into a stock pot. Cover potatoes with chicken broth, and cook over medium heat until they are very soft (should take 10-20 minutes but use a fork to test them for sure).

With the pot still on the heat, mash (or puree for a smoother finish) the potatoes in the pot. Add rosemary, pepper, salt and sour cream. Mix well.

Taste, and adjust seasonings if desired. Thin with milk if desired and heat until everything is heated through.

Serve garnished with rosemary sprigs.