INGREDIENTS
1 tbsp
olive oil
1
medium onion, diced
1 clove
garlic, minced
5
large Russet potatoes, washed and cubed (we leave the peels on, but you can peel the potatoes if you wish)
2 15 ounce cans
vegetable broth
1/2 cup
water
3 tbsp
unsalted butter
3 tbsp
all-purpose flour
1 1/2 cups
milk (we use skim)
1/2 cup
feta cheese
1/2 tbsp
chopped fresh rosemary
Salt and black pepper,