CREAMY POTATO WITH HERB

• 1/2-cup butter

• 3 large potatoes, peeled and diced 1 medium onion, diced

• 2 stalks of celery, stringed and diced 2 garlic cloves, minced

• 2 cups vegetable broth

• 1 ounce fresh basil, minced

• 1/2 ounce fresh thyme, minced

• 1/4 ounce fresh oregano, minced

• 2 teaspoons salt

• 1-teaspoon white pepper

• 3 cups milk

• 1/2-cup sour cream

In a 2-quart saucepan sauté butter, potatoes, onion, celery, and garlic until vegetables are tender. Add broth gradually, being care­ful not to scorch the bottom of the pan. Add fresh herbs, salt and pepper. Simmer for 20 minutes. Puree in blender or food processor until smooth. Add the remaining ingredients, sour cream last. This soup can be served either hot or chilled. Additional milk may be needed for thinning, if left over night in refrigerator. Serves 6 to 8.

Though fresh is best dry herbs may be used for above recipe in the following proportions.

• 2 teaspoons dry basil

• 2 teaspoons thyme

• 2 teaspoons oregano