6 mashed yellow potatoes
4 large onions, finely chopped
4 medium carrots, sliced
1 medium green bell pepper, seeded and chopped
1 medium onion, chopped
2 eggs, beaten
1 tablespoon margarine
1 teaspoon dried parsley
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) can cream cheese
1/4 teaspoon oregano parsley mixture
1/2 cup butter, melted
1/8 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Melt the potatoes and onions in large skillet over medium heat. Saute for about 5 minutes, until small cubes of potatoes are brown. Remove from skillet and set aside.
Place the carrots and bell peppers in a large bowl and mix with the potatoes and the onions. Cook, stirring, until tender but still firm. Stir in the eggs and margarine. Add the parsley, oregano and salt, mix thoroughly.
Stir cream cheese, oregano and parsley mixture into soup and whisk into the soup with the potatoes and onions. Return to a boil, stirring, then reduce heat to medium-low and cook for about 15 minutes, stirring occasionally.
Clump shredded cheese between sheets of waxed paper, or brush on top of soup bowl or spoon gently into the bottom of a ceramic bowl. Serve with red wine or beer.