In large saucepan, over medium-high heat, add pancetta and cook, stirring until crisp and brown, about 5 minutes. Remove from pan with slotted spoon and drain on paper towels. Discard all but 1/2 teaspoon fat from pan. Add onion to pan and stir often over high heat until very lightly browned, 4 to 5 minutes. Add potatoes, celery and broth. Cover, bring to a boil and cook until potatoes are tender, about 12 minutes. Add buttermilk and pancetta and stir until hot, 1 to 2 minutes. Season with salt and pepper. Remove from heat, stir in the Kerrygold Aged Cheddar Cheese, ladle into bowls and serve immediately.
Irish Cheddar made with grass-fed cow’s milk adds a creaminess to this soup but still delivers the creaminess you’d expect from cheese aged twelve months. Bits of crisp, salty pancetta hide like treasures and hearty potatoes round out a chowder fit for a chilly fall day.
- Meal type: main
- Product: Kerrygold Aged Cheddar Cheese
- Serves: 4