In a large soup pot over medium heat add oil, garlic and shallots, sautéing until onions are translucent.

Strip the rosemary from one sprig, use about 1 teaspoon of leaves, chopped finely, then added to pan, stir for half a minute.

Add chicken broth, salt, bay leaf, and potatoes, bring almost to a boil, then reduce heat and cover.

Let potatoes simmer until they are soft, about 25 minutes.

Remove the bay leaf first. Then, using an immersion blender, blend the soup. Take care not to over blend, it's okay if there are a few chunks of potato.

Sprinkle pepper as desired, taste it to see if it needs more salt.

For garnish, and to infuse extra flavor, fry rosemary in a small skillet on both sides just till the leaves start to wilt and you get the strong aroma of rosemary. 

Add soup to bowl, top with rosemary sprig. Enjoy!