Potato Cheddar Soup

1. 1

   In 6 quart pot combine the butter and saute the onions with the black pepper until the onions are tender.

2. 2

   Add the potatoes, chicken stock, and bay leaves and bring to a boil.

3. 3

   Simmer for 45 minutes to 1 hour.

4. 4

   Remove bay leaves.

5. 5

   Remove from heat and gradually stir in the cheese until melted.

6. 6

   Carefully contents into a food blender and process until creamy.

7. 7

   Return to stock pot and serve.

8. 8

   Garnish each serving with nutmeg and grated Cheddar.

* Per serving · 4 servings · Values may vary.

No additional tips available.