Ingredients:
2 tablespoons unsalted butter
1 large Spanish onions, 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 saute 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.
Servings: 8-10
Time preparation: 20 min.
Time total: 95 min.