2 pounds potatoes, peeled and cubed
1/4 cup olive oil
4 carrots, grated
1 teaspoon dried minced onion
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill weed
2 cloves garlic, minced
1 cup milk
1/2 teaspoon salt
1 teaspoon dried basil
8 ounces shredded Cheddar cheese
Heat olive oil in a large saucepan over medium heat. Stir in potatoes, carrots and onion. Cook until tender, about 5 to 7 minutes. Mix in thyme, rosemary, sage, thyme, basil, oregano, basil, oregano, basil and salt. Simmer for about 5 minutes.
Add milk and salt and mix well. Stir in cheese and cheese mixture.