4 med. potatoes, peeled
1 c. celery, chopped
1 c. onions, chopped
1 c. carrots, chopped
4 c. chicken broth
1/2 pkg. onion soup mix
Pinch of marjoram
Salt and pepper to taste
1/2 c. heavy cream
1/2 lb. cheddar cheese, coarsely grated

Cut potatoes in 1/2 inch cubes and put in a heavy kettle with the other vegetables and the chicken stock. Add a pinch of marjoram, salt and pepper and bring to a quick boil. Lower heat and simmer for about 45 minutes or until vegetables are tender. Puree all the cooked mixture in a food mill, blender or food processor. Return to the kettle and bring to a boil again. Taste and correct seasonings. Add the grated cheese and the heavy cream and serve immediately.