Vermont Cheddar Potato Soup

Name: Vermont Cheddar Potato Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8-10 serving(s)
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

(2)

Recipe by Millereg

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READY IN: 1hr 35mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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

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