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1
Place a large Dutch oven or soup pot over medium heat; add in butter and or oil.
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2
When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme.
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3
Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil.
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4
Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored.
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5
Remove the lid, pour in the chicken broth, increase heat, and bring to a boil.
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6
Toss in the potato cubes and adjust the heat so that the soup is at a simmer.
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7
Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon.
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8
You may serve the soup as is or puree it; remove the rosemary and thyme sprigs.
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9
If serving as is, taste soup and adjust seasoning with salt and pepper.
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10
Or puree the soup in a blender or food processor, or use a food mill or immersion blender.
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11
Taste it for salt and pepper and reheat it before serving.
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12
If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.
