1/4 cup butter or margarine
1 medium onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 clove of garlic, minced
1/4 teaspoon white pepper
1/4 teaspoon dried marjoram
1 pinch of ground nutmeg
1 1/2 pound smooth skinned potatoes, peeled and diced
3 1/2 cup chicken broth
1 cup milk
1/4 pound swiss cheese, shredded
1 pinch of salt or season to taste

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 cheeses, about 1/4 cup at a time, until it is smoothly melted into soup. Taste, and add salt if needed. Serve immediately.