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Bernese Potato Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BERNESE POTATO SOUP
 Categories: Soups, Cyberealm
      Yield: 8 Servings
 
    1/4 c  Butter or Margarine
      1 md Onion, chopped
      1 sm Carrot, chopped
      1    Stalk Celery with Leaves,
           Chopped
      1    Clove Garlic, minced
    1/4 ts White Pepper
    1/4 ts Dried Marjoram
      1 pn Ground Nutmeg
  1 1/2 lb Smooth-Skinned Potatoes,
           Peeled and diced
  3 1/2 c  Chicken Broth
      1 c  Milk
    1/4 lb Swiss Cheese, shredded
           Salt
 
  In 3-4 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, 25-30 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 1/4 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
 
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