minerva dairy recipe


Loaded Baked Potato Soup

We like to load our soup up with all the goods: bacon, potatoes, and obviously… cheese!


  • 6 Tbsp. Minerva Dairy Amish Roll Butter
  • 1/2 cup Minerva Dairy Smoked Raw Milk Cheddar, shredded
  • 1 cup Minerva Dairy Gouda Cheese, shredded
  • 5 cups Red Potatoes, skin left on, diced
  • 1 bunch Green Onion, chopped
  • 4 cups Chicken Stock
  • 2 1/2 cups Baker's Whole Milk
  • 1 large head Broccoli, florets only, bite size pieces
  • 3 Tbsp. Sea Salt (plus more to taste)
  • 1 Tbsp. Black Pepper
  • 1 tsp. Celery Salt


Place potatoes and 3 Tbsp. of sea salt in large pot and cover with water. Boil until soft. While the potatoes are boiling, steam the broccoli either in a steamer or a steam basket on the stove. Saute the green onions in the butter and add the milk. Once the potatoes are soft, drain and add them and the green onion/butter mixture into a food processor and blend until smooth.

At this point, they should have the consistency of thin mashed potatoes. Place back into large pot on the stove on low heat. Add the chicken stock, celery salt, shredded cheeses, and black pepper and whisk until smooth and creamy. Stir in the steamed broccoli and serve immediately.

Prep Time:


4 servings

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