Mary Anne'S Cheese Potato Soup(Empire Magazine)

• 4 Tbsp. butter or margarine
• 2 large yellow onions, sliced
• 4 c. diced, peeled, uncooked potatoes
• 3 medium carrots, shredded (use less)
• 4 medium stalks celery, chopped
• water
• 1 tsp. pepper or to taste
• 2 tsp. salt or to taste
• 2 Tbsp. chopped parsley
• 1 tsp. dill weed or to taste
• 4 or 5 slices whole wheat or rye bread, crumbled
• 1 c. shredded Cheddar cheese or to taste

1. Melt butter in a large kettle over moderate heat.
2. Add onions; saute over moderate heat until onions are soft, stirring frequently.
3. Add potatoes, carrots, celery and up to 12 cups of water.
4. (The amount of water will vary, depending on desired consistency of soup and the type of bread that is later crumbled into it for thickening purposes.
5. Start soup with a smaller amount of water, then taste it frequently as it cooks, adding more water, if desired.)
6. Add pepper, salt, parsley, dill and crumbled bread. Bring to a boil, reduce heat and simmer, covered, for 1 hour. Stir cheese into soup during last few minutes of cooking time.

butter, yellow onions, potatoes, carrots, stalks celery, water, pepper, salt, parsley, dill, whole wheat, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895531 (may not work)