Vermont Cheddar Potato Soup

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READY IN:
1hr 35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
  2. Add the potatoes and chicken stock and bring to a boil.
  3. Simmer for 45 minutes to 1 hour.
  4. Remove from the heat and gradually stir in the cheese until melted.
  5. Carefully ladle contents and bay leaves into a food blender and puree until creamy.
  6. Return to the pot and carefully re-heat to serve.
  7. Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.

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