Herbed Cream Of Potato Soup

• 3/4 cup cubed peeled potatoes
• 1 tablespoon cold water
• 2 teaspoons beef bouillon granules
• 1/4 cup boiling water
• 1 tablespoon chopped onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1-1/2 teaspoons dried parsley flakes
• 1/8 to 1/4 teaspoon dried thyme
• 1/8 teaspoon dried rosemary, crushed
• 1/8 teaspoon garlic salt

1. Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside.
2. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through.

potatoes, cold water, beef bouillon granules, boiling water, onion, butter, allpurpose, milk, parsley flakes, thyme, rosemary, garlic salt

Taken from www.tasteofhome.com/recipes/herbed-cream-of-potato-soup/ (may not work)