This recipe yields an uncomplicated, but warming and filling soup, that will remind you of a perfect baked potato. Most of these ingredients, you likely already have lying around, which makes this the perfect soup to whip up on the nights when it is too cold to look forward to making a grocery store run. 

![](https://cdn.steemitimages.com/DQmNrgD4PnTxg44UuzYhDox2kR7p9LpG1qu9D9g2MP8j6hf/image.png)

Ingredients:
- 4 cups vegetable broth
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 4 carrot stalks, chopped
- 3 large Russet potatoes
- 1 bay leaf
- ¼ teaspoon ground marjoram
- ¼ teaspoon cumin
- ⅔ cup cheddar cheese, shredded
- salt and pepper to taste

1. In a large stockpot over medium heat, cook the onion and carrots in the olive oil for 3 minutes. Add minced garlic, cook for an additional 2 minutes. 
2. Add the potatoes and cook for two more minutes, stirring often. Add the vegetable broth to the stock pot, along with the bay leaf, cumin, and marjoram. Bring to a boil, then simmer at medium-low heat. Cook for about 25-30 minutes until potatoes are soft, stirring occasionally to prevent potatoes from sticking to the bottom of the pot. 
3. Remove from heat once potatoes are tender. Add salt and pepper to taste. Stir in cheese. 
4. Serve warm, top with shredded cheddar cheese if desired.