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Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6ā7 minutes.
Add the potatoes, chicken broth, thyme, oregano, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are just tender when pierced with a knife, about 12ā15 minutes.
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