Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter or Margarine 1 pn Ground Nutmeg
1 md Onion, chopped 1 1/2 lb Smooth-Skinned Potatoes,
1 sm Carrot, chopped Peeled and diced
1 Stalk Celery with Leaves, 3 1/2 c Chicken Broth
Chopped 1 c Milk
1 Clove Garlic, minced 1/4 lb Swiss Cheese, shredded
1/4 ts White Pepper Salt
1/4 ts Dried Marjoram

In 3-4 quart saucepan over medium heat, melt butter. Add onion,
carrot, celery and garlic, and cook, stirring often, until soft but
not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth.
Bring to a boil, cover, reduce heat slightly, and boil gently until
potatoes are tender, 25-30 minutes. Puree soup, about half at a time,
in blender or food processor until smooth. Return to cooking pan.
Gradually blend in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is smoothly melted
into soup. Taste, and add salt if needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993

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