Source: dLife

A Creamy Potato Soup with Basil and Parsley.

Servings

4 cup vegetable broth
8 oz fresh basil leaves , firmly packed
8 oz parsley sprigs , firmly pacled
0.5 cup fresh chopped onion
1 tsp sugar
2 cup Potatoes, fresh, with skin, diced , peeled, cubed
1 cup fat free milk
0.25 cup white all purpose flour
1 tbsp margarine
1 pinch salt and pepper

1 In a medium saucepan, bring stock, basil, parsley, onion, and sugar to a boil.
2 Simmer, covered, for 30 minutes.
3 Strain the liquid and return liquid to saucepan.
4 Add potatoes and bring to a boil.
5 Simmer, covered, for 15 minutes or until potatoes are soft.
6 Add flour and milk, stir, and heat to a boil.
7 Stir constantly for 1-2 minutes, until mixture begins to thicken.
8 Add margarine, and salt and pepper, to taste.
9 Ladle into bowls and serve.

Instead of basil, you can also use rosemary, oregano, lemon thyme, marjoram, or sorrel.