Oregano Potato Soup
April 23rd, 2009 | 
Sometimes you just need a nice hearty soup . . . not one of the more watery ones. Yesterday, I was totally in the mood for a thick, yet flavorful soup and after a glance through my rather bare cupboards, I came up with this tasty soup.
Oregano Potato Soup
Serves 6
4 c. chopped potatoes
3 medium onions, diced
1 tsp. garlic powder
1 tsp. dried oregano
1/2 c. milk
1 tsp. beef consomme
enough water to cover the potatoes in the pot
salt to taste
In a pot, boil the potato chunks until tender. Remove from heat.
In a frying pan, cook the onions in a little oil until browned.
Dump potatoes and the cooking water into the blender and blend on high for 3 min. or until smooth. Add a little more water if needed. Return to pot.
Pour milk, oregano, garlic powder, consomme and onions into the blender and blend until smooth. Pour into the potato mixture. Stir over low heat until blended. Salt to taste and serve hot.
This soup is particularly good with Herbed Biscuits. (recipe tomorrow)
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