Instructions

1. In a small pot bring the milk and heavy cream up to about 80 degrees (do not boil)
2. Combine all the ingredients in the Blender, and hit the soup cycle (or pulse for about 30-45 seconds)
3. If you want a thinner soup, pulse for a bit longer. (Don’t pulse too long or the soup will be frothy)
4. Pour into bowls, and garnish with more sharp cheddar cheese and cracked pepper.
5. Serve with crackers or corn muffins.