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!

• Ready In: 35 mins
• Yields: 5 cups

Ingredients

• 1⁄4 cup  sliced green onion
• 1⁄4 cup  chopped onion
• 1 1⁄2 cups  chopped celery & leaves
• 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine, melted
• 1 1⁄2 cups water
• 1  cup chicken broth
• 1  medium potato, peeled and diced (1 cup)
• 4 1⁄2 ounces  brie cheese
• 1  cup milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1  pinch dried marjoram

Directions

1. Saute onons and celery in butter in a Dutch oven until tender.
2. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
3. Pour half of soup mixture into container of an electric blender; process until smooth.
4. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
5. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
6. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
7. Yield: 5 cups.