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Aged Cheddar Potato Soup
Shared by Wisconsin Grader's Reserve Fan: Meghan G. of Appleton, WI
Ingredients:
6-7 slices of cooked bacon, chopped up
5 tablespoons of butter
1/4 cup flour
1 cup reduced sodium chicken broth
2 1/2 cups milk (whole, 1 or 2%)
1 small onion finely diced
3-4 Russet potatoes, cubed (optional to leave skins on)
1 bag of frozen mixed vegetables [steamer bag] (or mixed vegetables on-hand such as celery, radishes, spinach, kale, carrots, peas, green beans, etc.)
1/2 cup sour cream
pepper to taste (about 1/4 tsp pepper)
(1) 5 ounce bar of Wisconsin Grader's Reserve,
7 Year Aged Cheddar Cheese
, shredded. [3/4 used in soup, remaining used to top the soup]
Cooking Directions:
Cook bacon. Chop 6-7 slices of bacon & set aside. (reserve some for topping if desire)
In a larger pot, melt butter. Add flour stirring until mixed together. Cook an additional minute on med-high heat until thick.Careful not to burn.
While stirring, slowly add chicken broth followed by the milk. Continue to stir until thick and bubbly.
Add in onions, potatoes, bacon and vegetables. (Meghan's tip is to freeze extra, unused vegetables to be used in soups at a later date)
Cook until potatoes are tender on medium heat. 20-30 min depending upon how small your potatoes are cut.
Remove from heat and add 3/4 of the shredded cheese and sour cream.
Serve and top with extra cheese & bacon crumbs.