Oregon Cheese Soup

Name: Oregon Cheese Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1/2 cup butter; 2 medium onions, diced; 2 large potatoes, peeled and coarsely grated; 2 garlic cloves, minced; 1/8 teaspoon nutmeg; 1/2 teaspoon dried leaf thyme; 4 cups chicken broth; 16 ounces half-and-half; 8 ounces sharp cheddar cheese, shredded (the sharper, the better); 1/4 teaspoon salt (or to taste)

Submitted by Karen R.

"This recipe is out of an old cookbooklet. I have many soup recipes and this is easily among my top five. Most cheese soups are overly thick for my taste. This is more creamy/brothy and the nutmeg takes it over the top for savory goodness. The recipe just calls for salt without a measurement - I'm throwing out 1/4 tsp as an estimate. I use NO salt and it's great without any."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 6

ingredients

¹⁄₂ cup butter
2 medium onions, diced
2 large potatoes, peeled and coarsely grated
2 garlic cloves, minced
¹⁄₈ teaspoon nutmeg
¹⁄₂ teaspoon dried leaf thyme
4 cups chicken broth
16 ounces half-and-half
8 ounces sharp cheddar cheese, shredded (the sharper, the better)
¹⁄₄ teaspoon salt (or to taste)

directions

Melt butter in a large saucepan over low heat, add onion, potatoes and garlic.
Cover tightly and cook 15 minutes, stirring often or until vegetables are tender-crisp.
Add nutmeg and thyme, cook 2-3 minutes more.
Add broth, bring to a simmer, cover and let simmer 30 minutes.
Add half and half slowly, heat stirring constantly for 2-3 minutes.
Add cheese and stir over very low heat until cheese is melted.
Taste and season with salt if desired.
NOTE: Do not allow the mixture to boil or it may curdle.