I am finally able to start working a little bit of dairy back into my diet, a full year after having to stop eating dairy while breastfeeding. I still need to do small amounts (like a little milk in my tea, or one serving of cheese), and I can’t have it every day. Since dairy cheese is still a rare treat, I definitely want the good stuff, and that means Kerrygold.
I’ve been a big Kerrygold fan since trying their Dubliner for the first time, years ago. When the opportunity came up to be a part of their blogger network, I was one of the first in line. Being a part of the network means getting a first look at new products, an insider scoop on announcements and campaigns, plus great coupons and samples. Pretty sweet right?
The latest cheese Kerrygold sent me to try is their reduced fat Dubliner, and I have to admit that I was skeptical. Dubliner is such a wonderful, rich, flavorful cheese. Why would you mess with a good thing?
Then I tried a piece…and I didn’t notice a difference. Somehow, Kerrygold managed to capture the beautiful aged flavor of Dubliner, with 33% less fat. Now fat in food isn’t bad for you, but too much fat is. So reduced fat cheese means you can just eat more of it, doesn’t it?
The really great thing about the reduced fat Dubliner is that, because it has such great flavor, you don’t need to add a lot of additional fat for flavor when you cook with it. I decided to feature this feat of flavor in a creamy baked potato soup. This soup is rich and flavorful as well, but the flavor comes from the Dubliner, not from the addition of cream, sour cream, or cream cheese, which is used in pretty much every other baked potato soup recipe I’ve seen.
I also use some turkey bacon, which pairs really well with the cheese, and onions. But really, it’s a simple recipe, and reduced fat Dubliner is the star.
How would you use reduced fat Dubliner?
- 1 Tablespoon Kerrygold unsalted butter
- 1 yellow onion, chopped
- 4 large russet or baking potatoes (about 5 pounds), cut into large chunks
- 2 quarts (64 ounces) chicken stock
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 5 strips cooked turkey bacon, chopped
- 7 ounces Kerrygold reduced fat Dubliner cheese, shredded
- ¼ cup chopped green onions
- Melt the butter in a large pot on medium high.
- Add the chopped onion and cook for one minute until onion is soft.
- Add the potatoes, and cook an additional 3-5 minutes, until they get a little color on them.
- Pour in the chicken stock, and add the salt and pepper. Bring heat up to high.
- Cook the soup for 15-20 minutes, until the potatoes are completely soft and easily pierced with a fork.
- Turn off the heat, and use an immersion blender to carefully puree the soup. You can make it as smooth or chunky as you'd like. We prefer ours with some bite sized potato chunks.
- Stir the bacon and cheese into the soup. Add additional salt or pepper to taste as needed.
- Dish the soup up and top with chopped green onions.
Vegetarian/Gluten Free: You can make this vegetarian by skipping the bacon, though it will still have dairy. Make sure if you use boxed or canned stock that it's gluten free.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.