- 4 cups diced potatoes
- 1 cup chopped celery
- 1/4 cup chopped parsnip
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 quart chicken broth
- 1/4 teaspoon dried marjoram
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/2 pound Cheddar cheese, cubed
- In a large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes.
- Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.
05/19/2018
recipepes.com
Reva's Potato Cheese Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
