Yields
4 servings
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ingredients
2
Tbsp butter
¼
cup chopped onion
2
cup diced, peeled potatoes, uncooked
1
can chicken broth
1
pinch ground marjoram
3
cup milk
2
Tbsp flour
1
Tbsp chopped parsley
1
cup shredded Canadian Colby cheese
salt and pepper
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directions
Step 1
In large saucepan, melt butter. Sauté onion until tender. Add potatoes, chicken broth, and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
Step 2
In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Stir in parsley. Season with salt and pepper to taste.
Step 3
Ladle into bowls and top with Colby cheese. Swirl cheese through soup and serve.
Step 4
Tip: Make this soup fresh every time, because cooked potatoes will lose their consistency if frozen and thawed.