Cream Of The Crop Celery Soup

• 1/4 cup sliced green onion
• 1/4 cup chopped onion
• 1 1/2 cups chopped celery & leaves
• 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
• 1 1/2 cups water
• 1 cup chicken broth
• 1 medium potato, peeled and diced (1 cup)
• 4 1/2 ounces brie cheese
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 pinch dried marjoram

1. Saute onons and celery in butter in a Dutch oven until tender.
2. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
3. Pour half of soup mixture into container of an electric blender; process until smooth.
4. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
5. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
6. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
7. Yield: 5 cups.

green onion, onion, celery, butter, water, chicken broth, potato, brie cheese, milk, salt, white pepper, marjoram

Taken from www.food.com/recipe/cream-of-the-crop-celery-soup-47749 (may not work)