This recipe is taken from the 2014 Milk Calendar. "This was a recipe passed down from my Grandma and a family favorite! Serve it with a tomato and lettuce sandwich for a quick weeknight meal."
- Recipe from Marlissa Roth, dairy farmer from Millet, Alberta
- Prep: 10 min
- Cooking: 30 min
- 4 potatoes peeled and cut into chunks (about 1-3/4 lbs/875 g)
- 4 cups (1 L) water
- 1 onion chopped
- 2 strips bacon cooked and chopped
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) Canadian Gouda or Monterey Jack or Cheddar shredded
- Salt and pepper to taste
In a pot, combine potatoes and water; bring to a boil over medium-high heat. Stir in onion and bacon; reduce heat and boil gently for about 20 min or until potatoes are soft. Using a potato masher in the pot, mash about half of the potatoes to thicken soup.-
Reduce heat to medium-low. Add milk and cheese; stir until cheese is melted and soup is steaming. Season with up to 1/2 tsp (2 mL) salt, and pepper, to taste. Ladle into warm bowls.
Use a starchy potato such as a russet-style baking potato or those labeled for mashing to add body to the soup.
Add 1/2 tsp (2 mL) crumbled dried rosemary and a bay leaf with the potatoes. Discard the bay leaf before mashing potatoes.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 135 mg|
|Vitamin B12:||18 %|
|Vitamin B6:||20 %|
|Vitamin C:||24 %|