Vermont Cheddar Potato Soup

1. 1

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

2. 2

   Add the potatoes and chicken stock and bring to a boil.

3. 3

   Simmer for 45 minutes to 1 hour.

4. 4

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

5. 5

   Carefully ladle contents and bay leaves into a food blender and puree until creamy.

6. 6

   Return to the pot and carefully re-heat to serve.

7. 7

   Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.

* Per serving · 4 servings · Values may vary.

No additional tips available.