Bacon Cheddar Potato Soup
Make large batches of this hearty soup and freeze for future weeknight meals in a hurry.
Ingredients
- 2 cups (480 ml) milk [or milk of choice]
- 1 medium (240 g) russet potatoes, baked, halved
- ⅓ cup (40 g) low fat cheddar cheese, cubed
- ¼ small (20 g) onion, peeled
- ½ teaspoon dried dill weed
- ¼ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 4 strips (45 g) cooked bacon
Directions
- Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Reduce speed to Variable 3. Remove lid plug. Drop in remaining 1/2 potato, black pepper, and bacon, and blend for an additional 5 seconds or until chopped.
Chef's Notes
If you are baking your own potatoes, scrub them clean and place directly on oven rack at 375°F, baking for 45 minutes or until tender when a toothpick or fork is inserted.
Ingredients
- 2 cups (480 ml) milk
- 1 Tablespoon (240 g) russet potato, baked
- ⅓ cup (40 g) low fat cheddar cheese, cubed
- ¼ Tablespoon (55 g) medium onion, peeled
- ½ teaspoon dried dill weed
- ½ teaspoon dried rosemary
- ½ teaspoon salt, optional
- 1 Tablespoon (55 g) bacon, cooked
Directions
- Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt, optional into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 3. Remove lid plug. Drop in remaining 1/2 potato and the bacon, and blend for an additional 5 seconds, or until chopped.
Chef's Notes
If you are baking your own potatoes, scrub them clean and place directly on oven rack at 375°F, baking for 45 minutes or until tender when a toothpick or fork is inserted.
Ingredients
- 2 cups (480 ml) milk [or milk of choice]
- 1 medium (240 g) russet potatoes, baked, halved
- ⅓ cup (40 g) low fat cheddar cheese, cubed
- ¼ small (20 g) onion, peeled
- ½ teaspoon dried dill weed
- ¼ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 4 strips (45 g) cooked bacon
Directions
- Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- Reduce speed to Variable 3. Remove lid plug. Drop in remaining 1/2 potato, black pepper, and bacon, and blend for an additional 5 seconds or until chopped.
Chef's Notes
If you are baking your own potatoes, scrub them clean and place directly on oven rack at 375°F, baking for 45 minutes or until tender when a toothpick or fork is inserted.
