New England Cheddar Cheese Soup

• 1 tablespoon unsalted butter
• 2 medium onions, coarsely chopped
• 2 large idaho potatoes, peeled and cut into 1-inch cube (1 pound)
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 12 teaspoon dry mustard
• 2 cups heavy cream
• 2 -3 cups smoked cheddar cheese
• 14 teaspoon hot pepper sauce
• 2 dashes Worcestershire sauce
• 12 teaspoon fresh ground pepper
• 4 tablespoons chopped fresh chives (to garnish)

1. In a med.
2. saucepan, melt butter over med.
3. heat.
4. Add the onions, potatoes and garlic and cook, stirring occasionally, until the onions are translucent, about 10 mins; DO NOT LET THEM BROWN.
5. Add the chicken stock and bring to boil over high heat.
6. Reduce the heat to med.
7. and simmer until the potatoes are tender, about 12 minutes.
8. working in batches, puree the soup in a food processor until smooth.
9. In a large saucepan, whisk the dry mustard into the cream and bring to a boil over high heat.
10. Reduce the heat to med.
11. and simmer for 3 minutes At this point you can cover and refrigerate it for 2 days; just reheat before going ahead.
12. Stir in the grated cheese and stir until just melted.
13. Season with worcestershire sauce, pepper.
14. Sprinkle with chives and serve at once.

unsalted butter, onions, potatoes, garlic, chicken broth, mustard, heavy cream, cheddar cheese, hot pepper, worcestershire sauce, ground pepper, fresh chives

Taken from www.food.com/recipe/new-england-cheddar-cheese-soup-141573 (may not work)