With the chicken pot pie recipe a few days prior, I had shred a whole block of cave-aged white cheddar but only used a portion of it in the crust I was making. The rest I'd bagged and tossed into the fridge, figuring there'd be a good use I could put it to in an upcoming meal. That led me last Saturday night to make a very cheesy, very thick batch of potato and cheddar soup, which was really mighty terrific.
"Potato Cheddar Soup," from the Roediger House. Adapted from "Potato and Cheese Soup from KitchenArt: The Store for Cooks in West Lafayette, Indiana.
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