Muenster Mushroom Chipotle Cream Soup

• 4 ounces unsalted butter
• 1/4 cup vegetable oil
• 2 cups russet potatoes or 2 cups yukon gold potatoes, peeled and diced
• 2 cups onions, chopped
• 6 cups white mushrooms, chopped
• salt and pepper
• 8 cups chicken broth
• 4 cups muenster cheese, grated
• 2 tablespoons chipotle chiles in adobo
• 2 cups heavy cream
• 8 portabella mushrooms (sauteed or roasted and chopped)

1. In a large skillet over medium heat, heat oil and butter.
2. When butter is melted, add potatoes, onion and white mushrooms; season with salt and pepper.
3. Saute until onions are translucent, add broth, cheese and chipotle; stir to combine and allow to simmer until potatoes are very soft, stirring frequently- do not worry if cheese seems to clump.
4. Puree soup in a blender or food processor, strain through a sieve back into a saucepan (press on solids to remove all liquid) and add cream and portabellas.
5. Heat gently until just simmering.
6. Serve hot.

butter, vegetable oil, russet potatoes, onions, white mushrooms, salt, chicken broth, muenster cheese, chipotle chiles, heavy cream, mushrooms

Taken from www.food.com/recipe/muenster-mushroom-chipotle-cream-soup-108889 (may not work)