Bills Potato & Cheese Fondue

• 32 ounces chicken broth
• 14 cup white wine
• 12 cup onion, finely chopped
• 1 garlic clove, minced
• 3 potatoes, cubed
• 1 teaspoon white pepper
• 1 teaspoon salt
• 14 teaspoon cayenne pepper
• 1 cup romano cheese, fresh & grated
• 8 ounces cream cheese, cubed
• 1 cup cheddar cheese, white vermont
• 12 cup havarti cheese, shredded
• 1 12 loaves French bread, torn in peices

1. Put the first 8 ingredients in a pan and boil for 3 minutes.
2. Then boil on lowest temp you can till the potatoes are done.
3. Run thru a food processor with seasoning a batch at a time.
4. pour into a Fondue pot and add ALL cheeses a little at a time and stir till till melted.
5. If you need more cheese to get the proper texture add grated Vermont White Cheddar.
6. Serve with the French Bread.
7. Some other suggestions.
8. Let the bread get a little stale by tearing it apart 6 or 8 hours before using.
9. Use a dry white wine.
10. Yukon Potatoes are best.
11. Please Enjoy.
12. PIGPURPLE (Bill).

chicken broth, white wine, onion, garlic, potatoes, white pepper, salt, cayenne pepper, romano cheese, cream cheese, cheddar cheese, havarti cheese, loaves

Taken from www.food.com/recipe/bills-potato-cheese-fondue-407687 (may not work)