Oregon Cheese Soup

This recipe is out of an old cookbooklet. I have many soup recipes and this is easily among my top five. Most cheese soups are overly thick for my taste. This is more creamy/brothy and the nutmeg takes it over the top for savory goodness. The recipe just calls for salt without a measurement - I'm throwing out 1/4 tsp as an estimate. I use NO salt and it's great without any.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 2  medium onions, diced
• 2  large potatoes, peeled and coarsely grated
• 2  garlic cloves, minced
• 1⁄8 teaspoon nutmeg
• 1⁄2 teaspoon dried leaf thyme
• 4  cups chicken broth
• 16  ounces half-and-half
• 8  ounces sharp cheddar cheese, shredded (the sharper, the better)
• 1⁄4 teaspoon salt (or to taste)

Directions

1. Melt butter in a large saucepan over low heat, add onion, potatoes and garlic.
2. Cover tightly and cook 15 minutes, stirring often or until vegetables are tender-crisp.
3. Add nutmeg and thyme, cook 2-3 minutes more.
4. Add broth, bring to a simmer, cover and let simmer 30 minutes.
5. Add half and half slowly, heat stirring constantly for 2-3 minutes.
6. Add cheese and stir over very low heat until cheese is melted.
7. Taste and season with salt if desired.
8. NOTE: Do not allow the mixture to boil or it may curdle.