2 carrots, peeled and cubed
1 onion, diced
1/2 cup butter, softened
1 1/2 cups cooked and diced potatoes
1 cup milk
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
salt and pepper to taste
1/2 teaspoon dried oregano
In a large pot over medium-low heat, cook carrots, onion, butter and potatoes until tender, about 15 minutes. Set aside.
Stir in milk, salt, thyme, basil, parsley, rosemary, salt and pepper. Gradually stir until all ingredients are thoroughly combined. Allow to simmer 10 minutes, stirring occasionally. Serve hot or cold.