1 1/2 C. peeled potatoes in 1/2 inch cubes
2 C. low sodium Chicken Broth
1/4 C. Unsalted Butter
1 C. finely chopped Onions
3 T. Flour
1 1/2 C. 2 % Milk
2 t. Dijon Mustard
1 1/2 C. shredded Extra Sharp Cheddar Cheese
1/4 t. Salt
1/8 t. Cayenne Pepper
Coarsely ground Black Pepper
Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
Melt butter in large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flout and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat & stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne.
Serves 5.