Potato and Nasturtium Soup with Lemon-scented herb bread

I got this recipe from our CSA, along with the potatoes and the
nasturtium. Since I had 16 small potatoes instead of 2 large/medium, I
doubled their recipe, and what I made is below.  I also made a variant
of the Dwarven Warbread this time with the lemon-scented herbs that we
identified as “probably lemon thyme” thrown in during kneading.   It’s
very fragrant, and gives the bread a subtle but noticeable lemon
flavor.

4 tablespoons butter or margarine
2 medium sweet onion, roughly chopped
16 small brown potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
3.5 c water
3 cups milk
1-2 bay leaf
salt and pepper to taste

Directions:

Melt the butter in a stock pot. Add the onion and cook until soft but
not browned, stirring occasionally. Add the potatoes and nasturtium
leaves and continue cooking until the leaves are wilted, about 5
minutes. Add the chicken broth and milk to the stock pot. Add the bay
leaf, salt and pepper, then bring to a boil. Cover and simmer gently
until the potatoes are tender, about 15 minutes.
Remove the bay leaf and discard. Puree the soup in a blender until
smooth. Serve garnished with fresh nasturtium blossoms.

The soup came out a bit too spicy—maybe 1 tbsp of pepper was too
much. But very good!

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