1 T. butter
1 1/2 bay leaves
1/2 tea. hot sauce
1/8 tea. marjoram
1/2 non-fat cream cheese
1 large white onion, chopped
1 1/2 qts. defatted chicken broth
1/4 tea. freshly ground pepper
3 lbs. red potatoes with skins, scrubbed and quartered
8 ou. low-fat jack cheese grated
Melt butter in a large stock pot over medium to low heat. Add onion and cook until tender but not brown stirring occasionally. Add chicken broth, bay leaves, hot sauce, pepper and marjoram. Bring up the heat to a boil.
Add potatoes to stock pot and simmer until soft; 20 to 25 minutes. Remove from heat. Remove the bay leaves and discard.
Blend the soup with an immersion blender until smooth. Return to the heat. Add the cheese and stir until melted; about 5 minutes.