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Export 9 ingredients for grocery delivery
Step 1
In a soup pot or Dutch oven, melt the butter over medium heat. Add the onions, potatoes and garlic and sauté for 10 minutes.
Step 2
Add the chicken broth and bring it to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Step 3
Transfer the mixture to a food processor or blender. (You may need to do this in 2 batches.) Process until pureed.
Step 4
To the soup pan, whisk the mustard into the cream. Stir the pureed mixture back into the soup pan and simmer for 5 minutes.
Step 5
Stir in the Cheddar cheese into the soup and keep stirring until the cheese has melted.
Step 6
Ladle the soup into soup bowls and garnish with the chopped chives.
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