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Ingredients

2 tablespoons margarine ¼ 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

Nutrition Info

338.6 calories carbohydrate: 27.5 g cholesterol: 44.8 mg fat: 18.6 g fiber: 2.1 g protein: 15.8 g saturatedFat: 9.3 g servingSize: - sodium: 1763.7 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

Creamy potato soup. Great with fresh cheese bread.