Cheesiest Potato Soup

(I usually double this recipe)

Ingredients:
2 T. butter
1 c. diced onion
2 1/2 c. peeled and diced potatoes
3 c. chicken broth
1 c. heavy cream (I've also used half & half)
1 3/4 c. shredded sharp cheddar (or whatever kind of cheddar you have)
1/4 t. ground black pepper
1/4 t. salt
1/8 t. ground cayenne pepper

1. In a large saucepan, over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth. Bring to a boil then cover, reduce heat, and simmer 15-20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processer or use and immersion blender (I just use my potato masher to mash part of the potatoes--we like some chunks left). Return to pot over medium heat. Stir in cream, cheese, pepper, salt, & cayenne. Bring to a low boil and cook, stirring, until thickened 5 minutes.

I always serve this with some sort of bread for dipping--biscuits, rolls, Navajo fry bread, French bread...