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Wisconsin-Style Potato & Cheddar Soup Fill 1 Created with Sketch.

with Roasted Zucchini & Cherry Tomatoes

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

The state of Wisconsin is nicknamed “America’s dairy land” for good reason. It offers a wealth of incredible cheeses and other dairy products—as well as signature dishes made with them. Here, we’re serving up a Wisconsin-style potato and cheese soup, made with sharp cheddar. The flavorful, rich broth is brimming with leek, sugar snap peas and creamy Yukon Gold potatoes. And for an extra kick, we’re finishing the soup with a sprinkling of chives.

fresh
ingredients
Wisconsin-Style Potato & Cheddar Soup with Roasted Zucchini & Cherry Tomatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Trim off and discard the stem ends of the zucchinis; slice the zucchinis into 1-inch-thick rounds on an angle. Peel and medium dice the potatoes. Cut off and discard the root ends and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Small dice the leek. Grate the cheese. Cut the sugar snap peas into ½-inch pieces. Cut the chives into ½-inch pieces. Pick the basil off the stems; discard the stems.

Roast the zucchinis & cherry tomatoes:
2 Roast the zucchinis & cherry tomatoes:

Place the zucchinis and cherry tomatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast, flipping halfway through, 17 to 19 minutes, or until tender and browned. Transfer to a serving dish.

Start the soup:
3 Start the soup:

While the vegetables roast, in a large pot, melt the butter on medium-high until hot. Add the potatoes, leek and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the leek is softened and fragrant.

Make the broth:
4 Make the broth:

While the vegetables continue to roast, add the flour to the pot of potatoes and leeks. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the heavy cream and 3 ½ cups of water. Cook, stirring to scrape up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer 11 to 13 minutes, or until the potatoes are tender when pierced with a fork; season with salt and pepper. Turn off the heat.

Mash the potatoes:
5 Mash the potatoes:

Using a fork, mash half the cooked potatoes against the side of the pot; stir to combine. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the soup is slightly thickened. Turn off the heat and season with salt and pepper to taste.

Finish the soup & serve your dish:
6 Finish the soup & serve your dish:

Add the cheese and sugar snap peas to the pot of soup; whisk until combined. Transfer the finished soup to a serving bowl. Garnish the soup and roasted vegetables with the chives. Garnish the roasted vegetables with the basil. Enjoy!

Tips from Home Chefs

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Trim off and discard the stem ends of the zucchinis; slice the zucchinis into 1-inch-thick rounds on an angle. Peel and medium dice the potatoes. Cut off and discard the root ends and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Small dice the leek. Grate the cheese. Cut the sugar snap peas into ½-inch pieces. Cut the chives into ½-inch pieces. Pick the basil off the stems; discard the stems.

2 Roast the zucchinis & cherry tomatoes:

Place the zucchinis and cherry tomatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast, flipping halfway through, 17 to 19 minutes, or until tender and browned. Transfer to a serving dish.

Roast the zucchinis & cherry tomatoes:
Start the soup:
3 Start the soup:

While the vegetables roast, in a large pot, melt the butter on medium-high until hot. Add the potatoes, leek and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the leek is softened and fragrant.

4 Make the broth:

While the vegetables continue to roast, add the flour to the pot of potatoes and leeks. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the heavy cream and 3 ½ cups of water. Cook, stirring to scrape up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer 11 to 13 minutes, or until the potatoes are tender when pierced with a fork; season with salt and pepper. Turn off the heat.

Make the broth:
Mash the potatoes:
5 Mash the potatoes:

Using a fork, mash half the cooked potatoes against the side of the pot; stir to combine. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the soup is slightly thickened. Turn off the heat and season with salt and pepper to taste.

6 Finish the soup & serve your dish:

Add the cheese and sugar snap peas to the pot of soup; whisk until combined. Transfer the finished soup to a serving bowl. Garnish the soup and roasted vegetables with the chives. Garnish the roasted vegetables with the basil. Enjoy!

Finish the soup & serve your dish: