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Due to extreme temperatures we are suspending online orders through the hotter weeks. Find our cheeses in select grocers across the nation near you. Email us if you need more info. Thank you!


Makes 4 to 6 servings.



4 strips thick cut bacon, divided
1 large leek, thinly sliced (white and pale green parts only)
2 cups diced baby portabella mushrooms
¼ cup flour
1 (32 oz.) container chicken stock or reduced sodium-broth
2 cups peeled and diced cooked potatoes
1 (8-oz) package Fiscalini Smoked Cheddar, shredded
Freshly ground pepper to taste
Snipped fresh chives



1. Cut bacon slices in half and cook until very crisp in a large sauce-pan; remove from pan and drain on paper towels. Crumble into pieces and set aside.

2. Add leeks and mushrooms to pan; cook over medium heat for 5 minutes to lightly brown, stirring frequently.

3. Stir in flour and cook for 2 minutes more. Slowly add stock, stirring constantly, until soup is slightly thickened.

4. Add potatoes; simmer, covered, over low heat for 20 minutes.

5. Remove from heat and stir in cheese a little at a time. Add half the crumbled bacon and season to taste with pepper. Cook over very low heat for 5 minutes more. Ladle into soup bowls, then top with remaining crumbled bacon and snipped fresh chives.

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