When I agreed to host a Soup Swap, I THOUGHT I knew what I was getting in to….  I would be having a party – a wine and CHEESE party – many thanks to the amazing folks at Cabot Cheese – friends would bring Soup, we would….  wait for it….  swap soup and the whole event would benefit a cause very dear to my heart – Hunger.

But it was so much more than that.  Here in St. Louis, we ended up with an intimate group, but we laughed and laughed.  Having a group of such wonderful women in my home gave me the opportunity to share not only the fun behind the Soup Swap….  you should see the recipes that marched in the door – but also, to really explain my commitment to hunger and how truly honored I was to be working with Cabot and the National organization that IS Soup Swap.

Here’s how the GOOD worked:

• My lovely friends, in addition to bringing soup, also brought canned goods with them – all of which we will donate to a local food pantry.
• For being a National Host for this Soup Swap….  Cabot made a donation to our local Hunger organization – the St. Louis Food Bank.
• For every recipe posted on the Cabot Facebook Page - Cabot will donate $1 to the Vermont Campaign to end Hunger.

Herb Potato Soup…..  Vegetable Beef….. White Bean Chicken Chili…. Chicken Tortilla…. Clam Chowder….. my mouth is still watering from the amazing options that my friends brought…  And as a special treat – I made a few appetizers from the Cabot Cheese site – using some of the wonderful delicacies they had sent out way.

Two of the biggest hits were the Cabot Cheddar Cheese 5 Point Spread and the Buffalo Chicken Dip.

This is the soup I made: Creamy Baked Potato and Cheese Soup

Ingredients:

• 3/4 cup butter
• 1/2 white onion, chopped
• 2 cups water
• 1/4 cup all-purpose flour
• 1 tablespoon dried, minced garlic
• 2 large carrots, diced
• 4 stalks celery, diced
• salt and pepper to taste
• 1 cup milk
• 1/2 cup chicken stock
• 1/2 cup sour cream
• 5 pounds russet potatoes, peeled and cubed
• 1 bay leaf
• 1 cup shredded Cabot Sharp Cheddar Cheese
• 6 slices crumbled, crisp cooked bacon

1. Melt butter over medium heat. Cook the onion in butter until it is translucent. Stir in flour until smooth, then gradually stir in 2 cups warm water, carrots, celery, garlic, salt, and pepper. Once it is heated all the way through, add the milk. Add chicken stock to liquid mixture – continuing stirring until it is all combined.  Add sour cream.  Stir until the cream dissolves.
2. Peal potatoes, cube them.  Place them in slow cooker, and pour heated vegetable mixture over top.. Place bay leaf in pot.
3. Cover, and cook 5 hours on High, or 8 hours on Low.
4. Remove bay leaf. Separate out about 4-5 cups of the soup.  Put it in a blender or food processor and puree.  Add  pureed soup to  slow cooker. Stir in cheese and bacon until cheese is melted.

My husband was disappointed today when he realized I had ‘swapped’ the soup I made. (sorry, honey…)

If you’d like, you can still submit recipes to the Cabot Facebook page (remember it has to be YOUR recipe – not one you found on a website:) Of all of the original recipes submitted, the Cabot nutrition team will select ten that use the Cabot products to be submitted to the New England Culinary School – THEY will select two winning recipes.  The winning recipes will be featured on the Cabot side permanently (after vetting).

You have until January 31st to submit. Keep in mind – every submitted recipe = $1 for the Vermont Campaign to Feed the Hungry.  On average – a dollar provides four meals.  Pretty impressive return for sharing your recipe, don’t you think?

Enjoy!