potato soup with sauteed mushrooms and rustic croutons

2 T butter
1 T olive oil
1 1/2 large diced onions
1 tsp salt
2 lbs new potatoes, quartered
1/2 tsp chili powder
1 tsp dried thyme
2 tsp Italian seasoning mix (combo of dried oregano, parsley, rosemary...)
1-2 cubes veg stock seasoning or 1 large spoonful if you buy it in bulk
8 c water
2 bay leaves
salt and pepper


in large pot on med heat, saute onions and salt with butter and oil until soft, 8-10 min or so. add spices, cook for a minute to release spice flavors, then add potatoes, cook for another minute, then add veg stock, water and bay leaves. 


cover and simmer for approx 10-15 minutes until potatoes are soft when pierced with knife. puree with hand blender AFTER taking the bay leaves out. add salt and pepper to taste.


while the soup is simmering....


croutons
2-3 c torn up rustic Italian bread, if it's dried out...great!
3 T butter
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp salt


in a cast iron skillet, melt butter, add bread and spices and saute on med/low heat until the bread is toasty


mushrooms
sliced mushrooms
butter


the proportions are totally up to you, just saute the two together in another skillet and by the time the soup is done, your toppings will be too!