Wisconsin-Style Potato & Cheddar Soup with Roasted Zucchini & Cherry Tomatoes

Wisconsin-Style Potato & Cheddar Soup

with Roasted Zucchini & Cherry Tomatoes

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Wisconsin-Style Potato & Cheddar Soup with Roasted Zucchini & Cherry Tomatoes
Title
time-saving
tips & techniques
How To: Clean a Leek
Chowder Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Wisconsin-Style Potato & Cheddar Soup

Prepare the ingredients:
Box Grater
How To: Clean a Leek
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:
Browse Steps
1 of 6