The House Soup SERVES 6


  • 4 potatoes quartered
  •  1 cup celery
  • 1 cup onions
  • 1 cup carrots
  • 4 cups vegetable stock (the stock really matters, find a good bullion that you like we use Knorr Vegetarian Bullion)
  • 1/4 teaspoon marjoram
  • 1/2 teaspoon season salt


  • pepper to taste
  • lots of shredded cheddar cheese

How to Make the Soup:

  1. Put all ingredients (except for the cheese) into a stock pot and simmer until potatoes and carrots are soft. (We mean really soft)
  2. Puree until smooth in a blender or immersion blender until creamy.
  3. Add cheese and pepper to taste.