Vermont Cheddar Potato Soup

• Ready In: 1 hr 35 mins
• Serves: 8-10

Ingredients

• 2  tablespoons unsalted butter
• 1  large Spanish onion, chopped
• 1  teaspoon cracked black pepper
• 4  large potatoes, peeled and sliced
• 1⁄4 lb Vermont sharp cheddar cheese, cubed
• 64  fluid ounces  homemade chicken stock
• 2  fresh bay leaves
•  nutmeg, freshly ground,to garnish
•  additional Vermont sharp cheddar cheese, to garnish

Directions

1. In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
2. Add the potatoes and chicken stock and bring to a boil.
3. Simmer for 45 minutes to 1 hour.
4. Remove from the heat and gradually stir in the cheese until melted.
5. Carefully ladle contents and bay leaves into a food blender and puree until creamy.
6. Return to the pot and carefully re-heat to serve.
7. Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.