Ingredients
2 large russet potatoes
1 block Cotswald Cheddar
1/2 medium onion - minced
1/2 can mild chiles - minced
chicken broth
skim milk
white pepper
black pepper
aleppo pepper
salt
Preparation
Peel potatoes and cut into 1/2 inch squares. Sautee onions in some oil in a medium-sized pot. Add potatoes and just cover with chicken broth. Bring to a boil, then simmer until the potatoes are soft. Remove from heat. Add diced chiles and blend with an immersion blender, adding milk to thin. Mince up the cheddar. Put soup back on low heat. Stir in the cheddar and add seasonings. Stir thoroughly to melt the cheese.
