Ingredients50 m servings 389 cals
- 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.
Per Serving: 389 calories; 19.1 g fat; 37.9 g carbohydrates; 17.8 g protein; 60 mg cholesterol; 691 mg sodium. Full nutrition
ReviewsRead all reviews 12
This soup is creamy and delicious...and easy!
ok but not much flavor. might be better with addition but pretty bland as is
This soup is sooo good and easy. I doubled the recipe so my husband could bring leftovers to work. I pureed part of the soup and left part of it chunky. To make it even richer I added some cream...
Delicious! I think I'll leave some of the soup chunky next time--just personal preference. Great flavor, though.
Delicious! Even my kids liked this one! Can't wait to make it again...
This soup is delicious! It is very rich. For me just a cup was enough until the next day. Even my very picky daugther liked it!
Excellent! I added a few more tablespoons of marjoram and bohnenkraut in addition to a couple cloves of garlic. I blended only half of the pot for a little more 'chunky' soup. Used grated cheese...
This was great. Right after blending, I aded a bottle of beer and 1/2 of cup of half-n-half. Now it's a soup to die for!
I will definitely make this again! It was delicious. I did not put in parsnips (didn't have any), and I saved back about a cup from being pureed so the soup would be more chunky.