Ingredients
- 4 yukon gold potatoes (peeled)
- 2 bay leaves
- 1 onion (chopped)
- 1 nutmeg sharp cheddar cheese (ground shredded)
- 2 quarts chicken stock
- 1/4 pound sharp cheddar cheese cubed
- 2 tablespoons butter
- 1 teaspoon cracked black pepper
In 6 quart pot combine the butter and saute 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.
