Potato Cheese Soup - cooking recipe

Ingredients

6 c. chicken stock
1 medium onion, sliced
1 1/2 c. Monterey Jack cheese, thinly sliced (may also use Cheddar)
1 tsp. butter
dash of Tabasco sauce
salt, pepper or other seasoning to taste
1 c. heavy cream, scalded
10 small potatoes, peeled and sliced
1 1/2 tsp. butter or oleo

Preparation

Bring to a boil the chicken stock, potatoes, onion and Tabasco sauce. Simmer until the potatoes are tender. Add sliced cheese and heat until cheese is melted. Add butter and seasoning.
Puree all of this in blender. Return to double boiler and fold in heavy cream.
Garnish with parsley or a shock of dried dill. Serves 6 to 8.