Spicy Cheddar Soup
A recipe from the Sneaky Kitchen
by Cynthia Macgregor  
2 Tb
ls. butter
1 medium onion, finely chopped
1 medium potato, peeled &
grated
2 cups chicken or vegetable stock
2 cups milk
1 cup grated sharp Cheddar cheese
Salt &
freshly ground pepper to taste
Cayenne pepper to taste

In saucepan over moderate heat, melt butter & sauté onion until tender but not brown, about 5 min. Add grated potato, stock & milk & bring to a boil, stirring occasionally. Simmer until potato has cooked & dissolved into the mixture, around 10 min. Add cheese, salt, pepper, & cayenne. Stir until cheese is melted.  Serves 4 - 6.