Potato Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 small onion, thinly sliced
1/4 tsp. each leaf oregano and basil
1/2 tsp. leaf thyme
4 medium to large Russet potatoes, peeled and sliced
2 c. chicken broth
2 c. water
1 c. buttermilk
salt and pepper

Preparation

Heat butter in a 3-quart pan and saute onion in it with oregano, basil and thyme until onion is very soft. Add potatoes, broth and water. Cover and simmer until potatoes are tender, then stir in buttermilk. Add salt and pepper to taste.
Serves 4 to 6.