1 tbsp. oil
8 med. potatoes
2 1/2 c. water
2 med. onions, diced sm.
1 heaping c. grated Cheddar cheese
1/2 c. milk or cream
1/2 tsp. ground marjoram
1/4 tsp. garlic powder
Salt and pepper to taste

In a large saucepan saute onion in oil until clear and soft (about 5 minutes). Meanwhile, peel and cube the potatoes, adding them to the cooked onions. Pour the water over those and cook on medium-low heat for 20 minutes (until potatoes can be easily pierced with a fork).

Puree the entire mixture in a blender, then return it to the saucepan. Add the grated cheese, cream or milk and spices. Season with salt and pepper to taste. Heat without bringing to a boil. Makes about 4 1/2 cups.