VERMONT CHEDDAR POTATO SOUP
Make and share this Vermont Cheddar Potato Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a 6-quart pot combine the butter and sauté 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.
Nutrition Facts : Calories 453.9, Fat 22.2, SaturatedFat 13.2, Cholesterol 62.6, Sodium 1863.1, Carbohydrate 36.8, Fiber 4.4, Sugar 3.4, Protein 27.3
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