Salzburg Potato Soup

• 2 1/8 tablespoons butter
• 1 onion small, chopped
• 5 1/3 tablespoons celery stalks sliced
• 1/2 leek sliced
• 2 medium carrots thickly sliced
• 1 3/4 ounces beets peeled, cut into large chunks
• 7/8 pound potatoes peeled and cubed
• 3 3/8 cups beef bouillon from 1 cube
• 2 bay leaves dried or fresh
• marjoram crushed
• 1 1/4 cups cream
• 1/4 teaspoon pepper

1. Saute in butter for 5 minutes onion, celery, leeks, carrots and beets.
2. Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil.
3. Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender.
4. With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety.
5. Stir in the remaining soup, strain through colander.
6. Season with pepper and serve with toasted country bread.

butter, onion, celery, carrots, beets, potatoes, beef bouillon from, bay leaves, marjoram crushed, cream, pepper

Taken from www.yummly.com/recipe/Salzburg-Potato-Soup-1672249 (may not work)