Oregon Cheese Soup

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

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

butter, onions, potatoes, garlic, nutmeg, dried leaf thyme, chicken broth, cheddar cheese, salt

Taken from www.food.com/recipe/oregon-cheese-soup-519631 (may not work)