Cream of Rosemary Potato Soup

The other night we went to Souplantation...They are having "Potato Month". I had the best Rosemary Potato shoup there! I probably had 4 bowls and forgot all about my salad! A quick Google search found the recipe. I hope to try and recreate it soon.

Cream of Rosemary Potato Soup
6 servings

4 cups Russet potatoes cut in 12-inch dice
4 tablespoons butter
3/4 cup diced brown onion
1 crushed garlic clove
6 tablespoons all-purpose flour
3 1/2 cups water
3 tablespoons chicken base (see note)
1 teaspoon kosher salt
1/2 teaspoon dried rosemary, or more to taste
1/3 teaspoon black pepper
1/4 teaspoon ground bay leaves
2/3 cup heavy cream
2/3 cup half-and-half
1 tablespoon chopped Italian parsley

Cook potatoes in boiling water until tender but not mushy. Drain potatoes and flash-cool in ice water. Set aside.

In a pot, melt the butter. Add diced onion and garlic clove, and saute 5 minutes. Stir in flour. Cook for 5 minutes more on medium heat, stirring often to prevent burning.
To the pot, add the cooked potatoes, water, chicken base, kosher salt, rosemary, pepper and ground bay leaves. Blend with a hand blender until smooth. Add the heavy cream and half-and-half. Bring soup to 200 degrees. Simmer for 10 minutes. Add parsley to the pot. Season to taste with salt and pepper.

Note: Chicken base is sold in jars near the bouillon in many supermarkets.
Per serving: 335 calories, 21 g fat, 5 g protein, 32 g carbohydrates, 66 mg cholesterol, 981 mg sodium, 2 g dietary fiber.
(Adapted from Souplantation)