Pimento Cheese Potato Soup is the perfect soup to make for the kiddos. With the cheerful pimentos, crisp bacon and super cheesy flavor, what’s not to love?
This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Why am I excited? Well you see, not only do I love cheese, but I am also from Wisconsin. So this theme today, is double the fun!
Just a few weeks ago as a matter of fact, I was up in the land of cheese, visiting friends and family. On this particular trip, my husband stayed back home in Alabama and my youngest accompanied me on the road. A couple days after I arrived in town, I met a dear old friend and a local restaurant where I was treated to something I hadn’t had in years.
Deep. Fried. Cheese. Curds.
When I shared a picture of the container of the little golden nuggets of joy on Facebook, my husband promptly comment that he hated me. Hehehe. Before packing up and heading back home to Alabama, I went to a local store and bought 4 bags of real Wisconsin cheese curds just for him.
I love a good cheese curd. I think it is a staple for a childhood in Wisconsin. Playing on the swing set while munching on cheese curds as they go, “squeak! squeak! squeak!” between your teeth is surely a part of every Wisconsinite’s formative years.
Over the years, life has taken us many places. When people find out that I am from Wisconsin, I am often asked if I am a “Cheesehead.” Well of course I am! Although, I think that they may be referring to football. I’m not sure. But I do know that all people from Wisconsin are born cheeseheads. It’s the law. (Or it should be.)
I spent many an afternoon in the backseat of the station wagon, counting cows as we traveled to the grand parents’ house or on a vacation to Wisconsin Dells. My sister and used to have a little contest to see whose side of the car would have the most cows. I usually won. Of course, I was 6 years older than her and could count faster. Ahem.
Today in honor of all things Wisconsin Cheese, I am sharing a fun soup recipe. Our family eats soups all the year ’round, and this is my husband’s current favorite. It is inspired by the classic appetizer, pimento cheese spread. But instead of a spread on crackers, it is a soup with potatoes.
To begin, peel and cut 3 pounds of russet potatoes into 1 inch pieces. Set them aside for now.
Cut 6 slices of bacon into half inch slices. In a Dutch oven, melt 1 tablespoon of coconut oil over medium heat. Add in the bacon and let it begin cooking.
Dice 1 cup of onion, and set it aside for a moment.
When the bacon is golden and crispy, scoop it out with a slotted spoon and set it on a plate that is lined with paper towels. Set that aside for later.
Toss the diced onion into the pot and cook it in the drippings over medium low heat. Cook these for about 5 minutes or until the onions are golden and caramelized.
Sprinkle in 1/4 cup of all-purpose flour and whisk it together.
Pour in 4 cups of chicken broth and 1 cup of heavy cream. Stir it all together.
Add in the potatoes.
Sprinkle in 1/2 teaspoon each of sea salt and fresh ground black pepper, along with a tablespoon of parsley. Stir it all together and let this cook over medium heat until it begins to gently boil. Cover and reduce the heat to a medium low and let it simmer until the potatoes are just fork tender, about 20-25 minutes. Give it an occasional stir while it cooks.
While the soup cooks, grate 10 ounces of beautiful Wisconsin sharp cheddar cheese. You can also use extra sharp cheddar here if you like.
When the potatoes are tender, add in a drained 4 ounce jar of pimentos.
And then sprinkle in all but about 2/3 cup of the shredded cheese. Stir it in until it melts right in to the soup.
Serve the soup with the reserved cheese, and the cooked bacon.
- 3 lb russet potatoes
- 6 slices bacon
- 1 Tb coconut oil
- 1 c diced onion
- ¼ c all-purpose flour
- 4 c chicken broth
- 1 c heavy cream
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- 1 Tb parsley
- 10 oz Wisconsin sharp cheddar cheese (or extra sharp)
- 1 jar (4 oz) pimentos, drained
- To begin, peel and cut 3 pounds of russet potatoes into 1 inch pieces. Set them aside for now.
- Cut 6 slices of bacon into half inch slices. In a Dutch oven, melt 1 tablespoon of coconut oil over medium heat. Add in the bacon and let it begin cooking.
- When the bacon is golden and crispy, scoop it out with a slotted spoon and set it on a plate that is lined with paper towels. Set that aside for later.
- Toss the diced onion into the pot and cook it in the drippings over medium low heat. Cook these for about 5 minutes or until the onions are golden and caramelized.
- Sprinkle in the flour and whisk it together.
- Pour in the chicken broth and heavy cream. Stir it all together.
- Add in the potatoes.
- Sprinkle in the sea salt, black pepper and the parsley. Stir it all together and let this cook over medium heat until it begins to gently boil. Cover and reduce the heat to a medium low and let it simmer until the potatoes are just fork tender, about 20-25 minutes. Give it an occasional stir while it cooks.
- While the soup cooks, grate the sharp cheddar cheese.
- When the potatoes are tender, add in the drained pimentos.
- Then sprinkle in all but about ⅔ cup of the shredded cheese. Stir it in until it melts right in to the soup.
- Serve the soup with the reserved cheese, and the cooked bacon.
Take a tour of Wisconsin Cheese with all of these deliciously cheesy recipes from the Sunday Supper contributors.
- Cheese Crispies by Shockingly Delicious
- Cheese Fondue by Recipes Food and Cooking
- Prosciutto Havarti Spinach Bundles by Daily Dish Recipes
Main Dishes with Cheese:
- Cheese Curd Stuffed Meatball Sliders by The Girl In The Little Red Kitchen
- Cheesy Crab Stuffed Peppers by FoodieTots
- Cheesy Skillet Lasagna by Life Tastes Good
- Cheesy Vegetable Enchiladas by Alida’s Kitchen
- Fontina Chorizo Spinach Quiche by Serena Bakes Simply From Scratch
- Korean-style Poutine 2.0 by kimchi MOM
- Mozzarella, Tomato, and Basil Couscous Salad with Arugula by Ruffles & Truffles
- Pimento Cheese Potato Soup by Cosmopolitan Cornbread
- Sausage and Burrata Pasta by Family Foodie
Cheese Side Dishes:
- Cheesy Jalapeno and Bacon Potato Au Gratin by Peanut Butter and Peppers
- Chipotle Beer Mac & Cheese by One Sweet Mess
- White Mac and Cheese by Bobbi’s Kozy Kitchen
- Coconut Lime Cheese Crepes with Brandied Cherry Topping by The Life and Loves of Grumpy’s Honeybunch
- Ricotta Cheesecake Brownies by That Skinny Chick Can Bake
10 Ideas for Cheese Dip Dippers by Sunday Supper Movement
There’s really nothing like Wisconsin Cheese. With 160 years of history – since 1841 – and over 600 varieties made, Wisconsin cheeses win more awards than any other state, and even any other country! With all of those many kinds of Wisconsin cheeses, just think of all the different recipes you could make. Need inspiration? Check out the Wisconsin Cheese Pinterest Board.
This year Wisconsin Cheese is a sponsor for the Food & Wine Conference in Orlando, Florida. As part of their participation, they are hosting a fantastic recipe contest.
Several prizes offered, including
- Reimbursement for their full conference pass, hotel accommodations and airfare to the Food and Wine Conference in Orlando, FL. (Travel expenses not to exceed $2,000.)
- A Wisconsin Cheese Assortment
- The recipe will be featured on EatWisconsinCheese.com.
Get all of the contest details over at the Food & Wine Conference site.
To find out more about Wisconsin Cheese, including the many varieties and even a Traveller’s Guide Map, visit their website: EatWisconsinCheese.com.