New Potato Soup

3tbls butter
3/4 c each, diced, onion, carrot, celery
1 1/2 red potatoes cut into 3/4 inch chunks
1 tsp dried thyme
1 tsp rosemary
3 1/2 c low sodium chicken broth
4 tbsp Parmesan cheese
salt & pepper to taste

In a saucepan melt butter over medium heat
Add onion, celery and carrot
Cook, stirring occasionally until soft, about 8 minutes
Add potatoes, thyme, rosemary and broth
Bring to a boil, then reduce heat and let simmer covered, 30 minutes or until potatoes are soft
(this depends on how thick you want soup to me, if you want it thinner, use only 1 cup of soup)
With an emulsion blender ( You can use a food mill or blender) blend soup until desired consistency ( I like some chunks)
Return to pan
Stir in cheese and season with salt and pepper

Eat, yum!