New England Cheddar Cheese Soup - cooking recipe

Ingredients

1/2 tablespoon unsalted butter
2 onions, diced
2 medium potatoes, peeled and sliced
1 tablespoon garlic, minced
6 cups chicken stock
2 cups double cream
1/4 teaspoon dry English-style mustard
1 1/2 cups grated mature cheddar cheese
1 dash Tabasco sauce (to taste)
1 dash Worcestershire sauce
salt (to taste)
fresh ground black pepper (to taste)
1/4 cup chopped fresh chives or 1/4 cup oooked bacon, crumbled

Preparation

Melt butter in a large saucepan over a low heat.
Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
Add stock and bring to the boil.
Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
Reduce heat and simmer for about 4 minutes.
Slowly add the grated cheese, stirring to melt.
Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
Sprinkle with chives or bacon and serve.