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. 
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