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Potato Cheddar Soup Recipe

Serves 4


  • 1 tsp cracked black pepper
  • 2 tbsp butter
  • 1 large onion, chopped
  • 4 large yukon gold potatoes, peeled and sliced
  • 1/4 lb sharp Cheddar cheese, cubed
  • 2 quarts chicken stock
  • 2 bay leaves
  • Ground nutmeg
  • Shredded sharp Cheddar cheese


1. In 6 quart pot combine the butter and saute the onions with the black pepper until the onions are tender.
2. Add the potatoes, chicken stock, and bay leaves and bring to a boil.
3. Simmer for 45 minutes to 1 hour.
4. Remove bay leaves.
5. Remove from heat and gradually stir in the cheese until melted.
6. Carefully contents into a food blender and process until creamy.
7. Return to stock pot and serve.
8. Garnish each serving with nutmeg and grated Cheddar.


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Main Ingredient:Vegetable / Potato
Dairy / Cheese
Course:First Course

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