2 large potatoes
2 carrots
1 onion
1 1/2 - 2 quarts water
salt, marjoram
1 c. shredded Cheddar
Cut vegetables into big chunks and saute in bacon grease. Add water, salt and marjoram and cook the soup for 35-40 minutes. Puree in blender and return to pot. Add cheese and top with chives, parsley or croutons.
1 comment:
Simply delicious, especially on a cold day. Comfort food.
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