1. Wash hands with warm water and soap
2. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn. Shake the skillet and heat for about 3 minutes. Set aside.
3. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.
4. Stir in the broth or stock and bring to a boil.
5. Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time.
6. Continue whisking until smooth, reduce to a simmer (165 degrees) and add toasted herbs, lemon juice and fresh parsley.
7. Taste soup and add salt and black pepper if desired.

Storage: Store leftovers in the refrigerator 3 to 4 days or freezer 4 to 6 months.