Vermont Cheddar Potato Soup Recipe

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Ingredients:

Serving

2 tbsp unsalted butter
1 large spanish onion, chopped
1 tsp cracked black pepper
4 large potatoes, peeled and sliced
1/4 lb vermont sharp cheddar cheese, cubed
64 fl oz homemade chicken stock
2 fresh bay leaves
nutmeg, freshly ground,to garnish
additional vermont sharp cheddar cheese, to garnish

Directions:

In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
Add the potatoes and chicken stock and bring to a boil.
Simmer for 45 minutes to 1 hour.
Remove from the heat and gradually stir in the cheese until melted.
Carefully ladle contents and bay leaves into a food blender and puree until creamy.
Return to the pot and carefully re-heat to serve.
Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.74 Kcal (1121 kJ)
Calories from fat	38.08 Kcal
		% Daily Value*
Total Fat	4.23g	7%
Cholesterol	11.87mg	4%
Sodium	303.76mg	13%
Potassium	380.91mg	8%
Total Carbs	18.26g	6%
Sugars	5.93g	24%
Dietary Fiber	1.63g	7%
Protein	6.86g	14%
Vitamin C	1.1mg	2%
Vitamin A	0.5mg	18%
Iron	0.6mg	3%
Calcium	23.3mg	2%

Amount Per 100 g
Calories	103.54 Kcal (434 kJ)
Calories from fat	14.73 Kcal
		% Daily Value*
Total Fat	1.64g	7%
Cholesterol	4.59mg	4%
Sodium	117.46mg	13%
Potassium	147.3mg	8%
Total Carbs	7.06g	6%
Sugars	2.29g	24%
Dietary Fiber	0.63g	7%
Protein	2.65g	14%
Vitamin C	0.4mg	2%
Vitamin A	0.2mg	18%
Iron	0.2mg	3%
Calcium	9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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