Creamy Potato Soup - cooking recipe

Ingredients

3 small potatoes, peeled and sliced
1 medium onion, chopped
2 Tbsp. margarine, melted
1 1/2 tsp. oregano
1 1/2 c. instant potato flakes, mashed
6 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chicken bouillon granules
dried whole oregano

Preparation

Cook potatoes in water to cover potatoes; cook until tender. Drain.
Saute onion in butter in a large Dutch oven until tender. Stir in oregano, milk, salt, pepper and bouillon.
Cook over low heat, stirring thoroughly, until heated.
Remove from heat.
Stir in 1 1/2 cups potato instant flakes and potatoes.
Serve immediately.