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Potato Chowder with Bacon and Kerrygold Aged Cheddar Cheese

Irish Cheddar made with grass-fed cow’s milk adds a creaminess to this soup but still delivers the creaminess you’d expect from cheese aged twelve months

Potato Chowder

Ingredients:

6 oz bacon, chopped
1 medium onion, peeled and chopped
1 lb Yukon Gold potatoes, unpeeled, cut into 1/2 inch chunks
1 cup chopped celery
1 1/2 cups chicken broth
1 cup low-fat buttermilk
Salt and pepper
1 cup (4 oz) Kerrygold Aged Cheddar Cheese, shredded

Method:

1. In large saucepan, over medium-high heat, add bacon and cook, stirring until crisp and brown, about 5 minutes.
2. Remove from pan with slotted spoon and drain on paper towels. Discard all but 1/2 teaspoon fat from pan.
3. Add onion to pan and stir often over high heat until very lightly browned, 4 to 5 minutes.
4. Add potatoes, celery and broth. Cover, bring to a boil and cook until potatoes are tender, about 12 minutes.
5. Add buttermilk and bacon and stir until hot, 1 to 2 minutes. Season with salt and pepper.
6. Remove from heat, stir in the Kerrygold Aged Cheddar Cheese, ladle into bowls and serve immediately.

Makes 4 servings.

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