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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pound(s) (4 medium) potatos |
1 cup(s) celery chopped |
1/4 cup(s) parsnips chopped, optional |
1 cup(s) onions chopped |
1 cup(s) carrots chopped |
1 quart(s) chicken broth |
1/4 teaspoon(s) marjoram |
1/2 teaspoon(s) salt |
freshly ground pepper |
1/2 pound(s) cheddar cheese cut in 1/4 inch cubes |
Directions:
1. Cut the vegetables in 1 1/2 inch pieces and cover with chicken broth. Add the Majoram, salt and pepper to taste. Simmer until the vegetables are cooked. Put all ingredients, except cheese, through the blender. Return to saucepan and adjust seasonings. Bring to a boil and add the cheese cubes. Heat just until the cheese starts to melt, but is not thourghly mixed into the soup.
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