Potato Soup

Makes a lot of soup. At least 8 servings.

5-6 Medium-large potatoes, peeled, diced
2-3 carrots, peeled, diced
1 medium onion, chopped
2-3 cloves garlic, chopped
1 cup mushrooms, sliced
2 quarts chicken broth
2-3 tablespoons olive oil
2/3 tablespoon whole dried rosemary, crushed
1/2 tablespoon dried sage, coarse
salt to taste
pepper to taste

On medium-high heat, in large pot, sautee onions, garlic, mushrooms, carrots until onions translucent, approx 2-3 minutes. Add chicken broth, potatoes, carrots and bring to boil on high heat. Add rosemary and sage, turn pot to medium-low. Cook for 30 minutes, stirring occasionally until potatoes soft and begin to thicken soup (can be quickened by taking a potato masher to soup for 1-2 minutes). Add salt and pepper to taste. Serve hot with rolls.

Variations:
Add a dash or two of hot sauce per serving for some added zing.
Add diced chicken to soup for added protein.
Add 1 cup corn, diced chicken, and 2/3 cup cheddar, 1 cup milk to make chowder.