Garlicky Rosemary Potato Soup

Preparation info
  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      50 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Potato soup is pure comfort food, but the bulky main ingredient tends to dull any other flavor or seasonings. In addition to white beans for a nutrition boost, we add an aggressive amount of garlic and rosemary to ensure their flavors aren’t muted. This soup reheats and freezes well.


  • 1 tablespoon olive oil (OF: use ¼ cup/120 ml of the broth


  1. Place a medium stockpot over medium-high heat. Add the oil, then add the onion, celery, garlic, and rosemary. Cook, stirring often, for 5 minutes. Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine. Add the broth, increase the heat to high, and bring