Potato Cheese Soup

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  • 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


  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.
February 2012

This recipe is a personal recipe added by Paparazzi and has not been tested or endorsed by MyRecipes.

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