Recipe - Bernese Potato Soup

One fourth cup Butter or Margarine
1 md Onion, chopped
1 small Carrot, chopped
1 Stalk Celery with Leaves,
Chopped
1 Clove Garlic, minced
One fourth teaspoon White Pepper
One fourth teaspoon Dried Marjoram
1 pn Ground Nutmeg
1 One half pound SmoothSkinned Potatoes,
Peeled and minced
3 One half cup Chicken Broth
1 cup Milk
One fourth pound Swiss Cheese, shredded
Salt

In 34 quart saucepan over medium heat, melt butter. Add onion, carrot,
celery and garlic, and cook, stirring often, until soft but not browned.
Mix in pepper, marjoram, nutmeg, potatoes and broth. Bring to a boil,
cover, reduce heat slightly, and boil gently until potatoes are tender,
2530 minutes. Puree soup, about half at a time, in blender or food
processor until smooth. Return to cooking pan. Gradually blend in milk and
reheat until steaming hot. DO not boil. Stir in cheese, about One fourth cup at a
time, until it is smoothly melted into soup. Taste, and add salt if needed.
Serve immediately.

Source: Medford Mail Tribune, 30 November 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini