Potato Cheese Soup

• 8 medium potatoes, peeled
• 1 c. onion, chopped
• 1 qt. water
• 7 tsp. chicken bouillon
• 1 tsp. chopped thyme
• 1 tsp. chopped marjoram
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• 4 Tbsp. butter
• 1/3 c. flour
• 1 qt. milk, scalded
• 1/2 lb. shredded Jack cheese
• 1 c. thick cream (sour cream)
• parsley flakes

1. In soup kettle, cook potatoes and onion in water with bouillon until tender.
2. Mash potatoes and blend in blender or mixer until fairly smooth.
3. Add seasoning.
4. Melt butter and add flour.
5. Whisk into hot soup.
6. Gradually add scalded milk; cook, stirring constantly, as soup thickens.
7. Stir in cheese until melted.
8. Just before serving, add cream.
9. Garnish each bowl with parsley flakes.

potatoes, onion, water, chicken bouillon, thyme, marjoram, salt, pepper, garlic salt, butter, flour, milk, cheese, cream, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744166 (may not work)