Ingredients 6 oz pancetta or bacon, chopped

1 medium onion, peeled and chopped

1 lb Yukon Gold potatoes, unpeeled, cut into 1/2 inch chunks

1 cup chopped celery, including a few leaves

1 1/2 cups chicken broth

1 cup low-fat buttermilk

Salt and pepper

1 cup (4 oz) shredded Kerrygold

Aged Cheddar Cheese

Instructions:

  1. 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.
  2. Add potatoes, celery and broth. Cover, bring to a boil and cook until potatoes are tender, about 12 minutes.
  3. 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.