Creamy Chicken, Vidalia, and Cheese Soup

• 4 large vidalia onions, quartered and sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 cups chicken stock (I suggest Crock Pot Chicken Stock)
• 1 lb cooked chicken, cubed
• 1 pinch thyme
• 1 teaspoon salt (to taste)
• fresh ground black pepper
• 8 ounces cream cheese or 8 ounces neufchatel cheese, cut in chunks
• 1 cup milk
• 3 tablespoons cornstarch
• 12 lb sharp cheddar cheese, grated
• parsley (optional)

1. Saute onions gently in butter and olive oil until soft and golden.
2. Keep heat low to avoid excessive browning.
3. Add chicken stock, meat, thyme, salt, and pepper.
4. Bring to boil then turn down to simmer.
5. Add cream cheese and allow it to melt inches.
6. Whisk cornstarch into the cold milk then add to soup.
7. Heat to a simmer again, stirring regularly to prevent lumps.
8. Taste and correct seasonings if necessary.
9. Stir in sharp cheddar until melted.
10. Serve, garnished with parsely if desired.
11. Alternately, use ham and ham broth instead of chicken and chicken stock.

vidalia onions, butter, olive oil, chicken stock, chicken, thyme, salt, fresh ground black pepper, cream cheese, milk, cornstarch, cheddar cheese, parsley

Taken from www.food.com/recipe/creamy-chicken-vidalia-and-cheese-soup-219884 (may not work)