Herbed Potato Soup

Last week in the middle of the lovely Seattle snow, I was craving soup and it was bad.  I love to make soup, but had not made it in awhile, so I scoured allrecipes.com for the perfect potato soup recipe.  I altered it a bit and it was just delightful!  I hope you are able to enjoy it, too.

-2 medium potatoes, peeled and diced [[I prefer not to use generic potatoes, but really, you can use whatever kind you prefer]]
-2ish cups chicken broth [[or vegetable broth, for the vegetarian folk…this recipe originally called for water, but I found it much heartier and more flavourful to use broth]]
-1 onion, chopped [[I didn’t want to use a whole onion since they’re so big so I used shallots, which worked fine]]
-1/4cu butter, cubed
-1/4cu all purpose flour
-1tsp salt
-1/2 tsp dried thyme
-1/4 tsp dried rosemary, crushed [[I used fresh rosemary from the garden, mmm]]
-1/4 tsp pepper
-1 1/2 cups milk
I also added in a few shakes of cayenne pepper, but that is up to your own taste buds…I thought it added a nice kick, but I know not everyone is a fan…

-Place potatoes and broth in a pot and cook over medium heat until tender.
-In another saucepan, saute onion and butter until tender; stir in flour, salt, thyme, rosemary, and pepper. Gradually add milk and bring to a boil, cooking and stirring for 2 minutes.
-Add the mixture to the potatoes and broth and heat, stirring occasionally, until cooked through and slightly thickened, 15-30min.
-Garnish with extra rosemary, if desired.


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