Leave it to February to tease us with weather. One week it’s warm and sunny; the next it’s cold, windy, and crying out for a hot bowl of comforting soup. After walking Tess this morning, bundled from head to toe, all I wanted was something that would warm me from the inside out. But I didn’t want to go to the grocery store. After taking stock of my pantry and refrigerator, I imagined the combination of rosemary and goat cheese in a creamy potato soup — hearty yet delicate with layers of simple flavors.

Having never made something like this before, I pulled out a few recipes — one for roux, one for my mother’s cream of crab soup, and one for a Tuscan potato soup. After reading each one thoroughly, I decided to loosely follow the recipe for cream of crab soup. I think it was good intuition. Even though I made a low-fat version, it turned out just as thick and creamy and full of flavor as if I had used lots of cream and butter.

Tip: Learn how to make a roux. It is endlessly useful in cooking because it can be used for various soups and sauces. Once you learn this basic, you can start creating some of your own unique flavors.

Recipe: Creamy potato, rosemary and goat cheese soup
Serves four to six

5 to 6 red potatoes, peeled and washed
2-3 Tbsp olive oil
3 Tbsp butter
3 Tbsp olive oil
1/2 cup all-purpose flour
16 oz (1 can) low-fat chicken or vegetable broth
2 cups skim milk
1/2 cup plain low-fat yogurt
1/2 tsp salt
2-3 Tbsp goat cheese (chevre)
1 Tbsp dried rosemary
1 bay leaf
1/2 cup white wine

Fill a large pot about half-way with water and bring to a boil. Add potatoes to the water and boil for 20 minutes or until potatoes are cooked through but not mushy. Drain and cut into small, bite-sized pieces while hot (be careful!). Drizzle with 2-3 Tbsp olive oil and toss to coat potatoes. Set aside.

Melt the butter and olive oil in the same large pot over medium heat. Once melted, add the flour, and whisk to make a roux. Make sure there are no clumps of flour. Stir in broth, milk, yogurt, and salt. Add 2 Tbsp goat cheese, and stir until melted.

Cut a square of cheese cloth, and place the rosemary and bay leaf in the center. Tie opposite corners together to create a bundle (see photos above). Submerge bundle in soup, and let simmer for 30 minutes, stirring occasionally. Stir in wine and potatoes, and let simmer for 5 more minutes. Remove bundle before serving.