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We have a big cider pressing and potluck for friends and family in the fall. There were enough apples to press one hundred and thirty gallons in 2019! I made a triple batch of this soup for the potluck.
Servings: 6


  • 4 cups water or chicken stock
  • 4 medium red or Yellow Finn unpeeled potatoes diced
  • 2 medium onions chopped
  • 2 stalks celery sliced in 1/4 inch half moons
  • 1 and 1/2 teaspoon salt
  • 1/4 cup butter
  • 2 cups grated sharp cheddar cheese
  • 2 tablespoons all purpose or gluten-free flour
  • 2 cups milk
  • 1/8 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 1/4 cup parsley minced


  • Place water or stock in a large pot and bring to a boil. Add potatoes, onions, celery, and salt. Turn heat to medium, cover, and cook for 15 minutes.
  • Melt butter in a medium saucepan over low heat. Stir in the flour. Slowly pour in the milk and stir while heating. Whisk in the salt and mustard. Add the cheese and let it melt.
  • Pour the milk and cheese mixture into the large pot with the cooked vegetables. Add the parsley. Simmer uncovered over low heat for about 15 minutes. Stir often to make sure it isn’t sticking or burning on the bottom.