Chopped potatoes and onions are cooked in chicken bouillon and milk to create this creamy soup seasoned with marjoram. Serve with a sprinkling of grated cheese.
INGREDIENTS (for 4 servings):
- 2 tablespoons margarine
- 1/4 cup chopped onion
- 2 cups diced potatoes
- 1 cup boiling water
- 1 teaspoon salt
- 1 pinch dried marjoram
- 3 cubes chicken bouillon
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon chopped fresh parsley
- 1 cup shredded sharp Cheddar cheese
Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender.
Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender.
Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.