Servings: Yield:  6 to 8 servings ,  15 to 16 cups

5 tablespoons unsalted butter 5 tablespoons unsalted butter
1/3 cup all-purpose flour ⅓ cup all-purpose flour
5 cups vegetable or chicken stock 5 cups vegetable or chicken stock
4 Baked russet potatoes, cooked, peeled and cubed, or sub 3 cups cooked mashed potatoes 4 Baked russet potatoes, cooked, peeled and cubed, or sub 3 cups cooked mashed potatoes
1 white onion, small diced 1 white onion, small diced
4 slices of bacon, cooked and chopped fine, optional 4 slices of bacon, cooked and chopped fine, optional
1 (5-ounce) Frigo® Blue Cheese Crumbles 1 (5-ounce) Frigo® Blue Cheese Crumbles
1 (5-ounce) Frigo® Crumbled Feta Cheese 1 (5-ounce) Frigo® Crumbled Feta Cheese
1 cup Frigo® Whole Milk Ricotta Cheese 1 cup Frigo® Whole Milk Ricotta Cheese
Sea salt and freshly ground black pepper, to taste Sea salt and freshly ground black pepper, to taste
 
Garnish: subheading: Garnish:
Bacon crumbles Bacon crumbles
Green onions, thinly sliced Green onions, thinly sliced
Shredded cheese Shredded cheese

Melt butter in a large stockpot over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in stock, until slightly thickened, about 1 to 2 minutes. Stir in potatoes, onion, and bacon.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Stir in Frigo® Blue Cheese Crumbles, Frigo® Crumbled Feta Cheese, and Frigo® Whole Milk Ricotta and allow to simmer until well incorporated, about 15 minutes.  Taste and adjust salt and pepper and then adjust thickness; add more stock to thin, and more Frigo® Whole Milk Ricotta Cheese to thicken.
Serve immediately, garnished with green onion, cheese and bacon, if desired.

Rad Tips:  This soup can easily be made in your crockpot!  Add all ingredients to a crockpot set to high and allow to cook for 1 ½ hours.  Note, I recommend using Idaho Russet Potatoes, which have the right amount of starch for thickening up this tasty dish.  Rad Tips:  This soup can easily be made in your crockpot!  Add all ingredients to a crockpot set to high and allow to cook for 1 ½ hours.  Note, I recommend using Idaho Russet Potatoes, which have the right amount of starch for thickening up this tasty dish.