Rosemary and thyme add just the right amount of seasoning to this creamy, satisfying soup.
—JO CROUCH EAST ALTON, IL
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
3 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups 2% milk
1. Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender.
2. Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add potatoes with cooking liquid; heat through.