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Deerhill Inn & Restaurant
West Dover, Vermont
Potato Cheddar Soup
Recipe from Chef Michael Anelli
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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