Hearty Potato Soup


6 cups cooked
cubed potatoes

8 cups milk

3 Tbsp butter

2 cups cooked
broccoli in
small pieces

½ tsp salt

24 oz cheddar cheese
(or cheese of choice)
cut into small cubes

2 cups fried then crumbled bacon

¼ tsp pepper


Prepare potatoes in a large pan, pour off water.

Add milk and broccoli; cook over medium heat for 15 minutes. Add the cheese, bacon, butter, salt and pepper and continue cooking until the cheese melts.

Leave on low heat for 10 minutes or until ready to eat. It's even better warmed up the second time!

Foerg and Forgey River-View Farm began when Dave Forgey purchased his grandfather’s share of the family milking herd and became a partner in his parents’ dairy farm in 1962. At the time the Forgeys were milking 60 cows. Dave and his wife Helen ran the farm and raised their children, Brad and Kim, on the farm, which was continually expanding. After the kids left for college, the Forgeys found a new employee, Scott Foerg, and discovered a new management style — rotational grazing, a system where cows are moved from pasture to pasture so the grass doesn’t get stressed from overgrazing.

In 1996, the Forgeys sold Scott Foerg and his wife Darla 30 pregnant heifers (young females who have never had a calf before) so the Foergs could begin their own herd. Three years later, Scott took on more management responsibilities and became a shareholder in the farm, before graduating to being a full partner in 2005. The Foergs and Forgeys continued to expand their grazing land and also built a new milking parlor. The Forgeys are still involved with the farm, but the day-to-day operations are handled by Scott and two full-time employees. This year River-View Farms will milk more than 300 cows.