cheesey potato soup

By Breadguy

Ingredients

• 4 chicken thighs
• 1 T olive oil
• 2 T unsalted butter
• 2 bunches green onions - white and green part - chopped
• 1 medium onion - chopped
• 2 t garlic - chopped
• 1 pound redskin potatoes - skins on , 1" cubes
• 6 cups chicken stock
• 1/4 t salt
• 1/8 t nutmeg
• 1/8 t cayenne pepper
• 1/2 t red pepper flakes
• 2 cups cheddar cheese - shredded

Preparation

Step 1

Heat oil in stock pot over medium heat. Season chicken thighs and cook about 4 minutes each side. Remove from pan to cool , cut into 1/2 " pieces.
In same pan melt butter , add both onions , cook , covered , about ten minutes stirring occasionally.
Add remaining ingredients except cheese and chicken , bring to a boil , reduce to simmer , cover and cook for about 45 minutes until potatoes are very tender.
Carefully puree mixture in batches and return to pan.
Add cheese and chicken and heat through until cheese is melted.