Ingredients 1 teaspoon cracked black pepper 2 Tablespoons butter 1 large Spanish onion, chopped 4 large Yukon gold all-purpose potatoes, peeled and sliced 1/4 pound Vermont Sharp Cheddar Cheese, cubed 2 quarts chicken stock 2 fresh bay leaves
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 stock pot and carefully re-heat to serve.
Garnish with fresh ground nutmeg and fresh shredded Cheddar.
