Potato Cheese Soup - cooking recipe

Ingredients

2 lb. potatoes (4 medium)
1 c. celery, chopped
1/4 c. parsnips, chopped
1 c. onions, chopped
1 c. carrots, chopped
1 qt. chicken stock
1/4 tsp. marjoram
1/2 tsp. salt
freshly ground pepper
1/2 lb. Cheddar cheese (in 1/4-inch cubes)

Preparation

Cut vegetables to 1/2-inch pieces and cover with chicken stock.
Add marjoram, salt and pepper.
Simmer until the vegetables are cooked.
Put all ingredients through the blender. Return to saucepan.
Bring to a boil and add the cubed cheese. Heat just until the cheese is melted, but not thoroughly mixed into the soup.
Serves 4.