1 can chicken broth
2 potatoes
1 bay leaf
1 qt. milk
1 pt. half & half
1/2 sm. onion
1/2 c. butter
1/2 lb. med. Cheddar cheese
1/4 lb. flour
1 tbsp. sherry
Salt and pepper to taste

Peel and dice potatoes; cook in chicken broth. Heat milk and half & half. Add to potatoes and broth when potatoes are tender. Saute onions until they are translucent. Add butter and flour. Cook for 10 minutes. Do not brown. Add to hot broth and cream mixture. Cook until thick and creamy. Grate and add cheese, stirring constantly. Add sherry. Salt and pepper to taste.