Delicious Potato Cheddar Soup
Soup
Yield
8 servingsPrep
10 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
black pepper
cracked |
|
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
| 4 | large |
potatoes
Yukon Gold, peeled and sliced |
|
| ¼ | pound |
cheddar cheese
sharp, cubed |
|
| 2 | quarts |
chicken broth
or chicken stock |
*
|
| 2 | each |
bay leaves
|
*
|
|
nutmeg
ground |
*
|
||
|
cheddar cheese
sharp, shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
black pepper
cracked |
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 4 | large |
potatoes
Yukon Gold, peeled and sliced |
|
| 113.4 | g |
cheddar cheese
sharp, cubed |
|
| 2 | quarts |
chicken broth
or chicken stock |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
nutmeg
ground |
*
|
| 1 | x |
cheddar cheese
sharp, shredded |
*
|
Directions
In 6 quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
Add the potatoes, chicken stock, and bay leaves and bring to a boil.
Simmer for 45 minutes to 1 hour. Remove bay leaves.
Remove from heat and gradually stir in the cheese until melted.
Carefully contents into a food blender and process until creamy.
Return to stock pot and serve.
Garnish each serving with nutmeg and grated Cheddar.
