Cheesy Potato Soup

• 2 c. cubed peeled potatoes
• 1/2 c. finely chopped onion
• 2 tsp. instant chicken bouillon
• 2 1/4 c. milk
• 3/4 c. (3 oz.) shredded Cheddar or Swiss cheese
• 3 slices bacon, crisp-cooked, drained and crumbled
• 1 Tbsp. snipped parsley
• 2/3 c. water
• 1 Tbsp. fresh marjoram or 1 tsp. dried marjoram
• 1/8 tsp. pepper
• 2 Tbsp. all-purpose flour

1. In a large saucepan, combine the cubed potatoes, water, onion, marjoram, bouillon granules and pepper.
2. Bring to boiling; reduce heat.
3. Simmer, uncovered, about 20 minutes or until the potatoes are tender.
4. Mash potatoes slightly, but do not drain. In a screw-top jar, combine 1/2 cup of the milk and the flour. Cover and shake well.
5. Stir milk mixture into potato mixture along with the remaining milk and cheese.
6. Cook and stir until thickened, bubbly and cheese is melted.
7. Cook and stir 1 minute more.
8. Stir in bacon and parsley.
9. Serve immediately.
10. Makes 4 to 6 side-dish servings.

potatoes, onion, instant chicken bouillon, milk, swiss cheese, bacon, parsley, water, fresh marjoram, pepper, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35412 (may not work)