Cream Of The Crop Celery Soup

Homemade soup that doesn't take all day to cook! With the addition of brie cheese, this soup is a winner!

Saute onons and celery in butter in a dutch oven until tender.

Add water , broth , and potato.

Cover and cook over low heat 15 minutes or until potato is tender.

Pour half of soup mixture into container of an electric blender.

Process until smooth.

Repeat procedure with remaining mixture , returning pureed mixture to dutch oven.

Remove skin from brie.

Add brie , milk , and remaining ingredients to dutch oven.

Cook over medium heat , stirring constantly , until cheese melts and soup is thoroughly heated.

Yield: 5 cups.

green onion, onion, celery & leaves, butter, water, chicken broth, potato, brie cheese, milk, salt, white pepper, dried marjoram