Herbed Potato Soup

This is one of the recipes that my husband and I first started incorporating into our Meatless Monday adventure.

I personally could eat variations of potato soup every day for the rest of my life and never have a problem with it. I'm very fond of this version because it really incorporates herbs into a soup that you wouldn't typically get it from. It's a nice meal for a cold day and something about it makes it feel like something your grandmother could have made.

If you're still thinking about incorporating one meatless day into your week try this for lunch, and if you like it, have the leftovers for dinner.

Herbed Potato Soup
4 servings

2 medium red potatoes, diced and do not peel
2 cups of water
1 1/2 cups of milk
1 large onion, diced
1/4 cup of butter, cut in small pieces
1/4 cup of all purpose flour
1 tsp salt
1/2 tsp rosemary
1/2 tsp parsley
1/4 tsp thyme
1 fresh bay leaf or three dried bay leafs
1/4 tsp black pepper


Place the potatoes, bay leaf, and water  in a large saucepan and cook until tender.
In another saucepan, saute onion with butter until translucent. Stir in the flour, rosemary, parsley, thyme, salt, and pepper. Slowly add milk. Bring to a boil and cook while stirring for two minutes. Add potatoes with cooking liquid. Simmer for 5-8 minutes. Remove bay leaves and serve.