Deerhill Inn & Restaurant

West Dover, Vermont

Specialty Recipe

Potato Cheddar Soup

Recipe from Chef Michael Anelli

Ingredients

1 teaspoon cracked black pepper

2 Tablespoons butter

1 large Spanish onion, chopped

4 large Yukon gold all-purpose potatoes, peeled and sliced

1/4 pound Vermont Sharp Cheddar Cheese, cubed

2 quarts chicken stock

2 fresh bay leaves

In a 6-quart pot combine the butter and saute the onions with the black pepper until the onions are tender. Add the potatoes and chicken stock and bring to a boil. Simmer for 45 minutes to 1 hour. Remove from the heat and gradually stir in the cheese until melted. Carefully ladle contents and bay leaves into a food blender and puree until creamy. Return to the stock pot and carefully re-heat to serve.

Garnish with fresh ground nutmeg and fresh shredded Vermont Cheddar.

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