1 pound potatoes, peeled and sliced
1 onion, peeled and sliced
2 tablespoons butter
2 teaspoons salt
2 cloves garlic, minced
1 tablespoon dried sage
1 teaspoon dried thyme
2 tablespoons dried oregano
1 teaspoon dried marjoram
2 teaspoons dried rosemary
1 (4.5 ounce) can diced jalapeno peppers, drained
2 (11.5 ounce) cans chicken broth
1/2 cup water
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon hot water
2 teaspoons dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried Italian-style seasoning
1 teaspoon dried sage
In a medium saucepan, combine potatoes, onion, butter, salt, garlic, sage, thyme, oregano, marjoram, rosemary, oregano, marjoram, rosemary, oregano, marjoram, rosemary, oregano, marjoram, rosemary, Italian-style seasoning, salt, chicken broth, water, salt, milk, hot water, basil, rosemary, Italian-style seasoning, sage. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, for 30 minutes.
Remove soup from heat, and stir in chicken broth, water, vinegar, salt, and sugar.