Potato Cheddar Soup

• 1 teaspoon black pepper cracked
• 2 tablespoons butter
• 1 large onions chopped
• 4 large potatoes Yukon Gold, peeled and sliced
• 1/4 pound cheddar cheese sharp, cubed
• 2 quarts stock chicken stock
• 2 each bay leaves
• 1 x nutmeg ground
• 1 x cheddar cheese sharp, shredded

1. In 6 quart pot combine the butter and saute the onions with the black pepper until the onions are tender.
2. Add the potatoes, chicken stock, and bay leaves and bring to a boil.
3. Simmer for 45 minutes to 1 hour.
4. Remove bay leaves.
5. Remove from heat and gradually stir in the cheese until melted.
6. Carefully contents into a food blender and process until creamy.
7. Return to stock pot and serve.
8. Garnish each serving with nutmeg and grated Cheddar.

black pepper, butter, onions, potatoes, cheddar cheese sharp, chicken, bay leaves, nutmeg ground, cheddar cheese sharp

Taken from recipeland.com/recipe/v/potato-cheddar-soup--54082 (may not work)