Skip to main content

Bacon Cheddar Potato Soup

Make large batches of this hearty soup and freeze for future weeknight meals in a hurry.
Bacon Cheddar Potato Soup

Submitted By:

Dietary Interests: Gluten-Free

Allergens: Dairy

Yield:

960 ml (3 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

960 ml (2 servings)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

960 ml (3 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 480 ml (2 cups) milk [or milk of choice]
  • 240 g (1 medium) russet potatoes, baked, halved
  • 40 g (⅓ cup) low fat cheddar cheese, cubed
  • 20 g (¼ small) onion, peeled
  • (½ teaspoon) dried dill weed
  • (¼ teaspoon) dried rosemary
  • (¾ teaspoon) kosher salt, optional
  • (¼ teaspoon) ground black pepper
  • 45 g (4 strips) cooked bacon

Directions

  1. Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure the lid.
  2. 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.
  3. 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

  • 480 ml (2 cups) milk
  • 240 g (1 Tablespoon) russet potato, baked
  • 40 g (⅓ cup) low fat cheddar cheese, cubed
  • 55 g (¼ Tablespoon) medium onion, peeled
  • Tablespoon (½ teaspoon) dried dill weed
  • Tablespoon (½ teaspoon) dried rosemary
  • Tablespoon (½ teaspoon) salt, optional
  • 55 g (1 Tablespoon) bacon, cooked

Directions

  1. 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.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed
  3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
  4. 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

  • 480 ml (2 cups) milk [or milk of choice]
  • 240 g (1 medium) russet potatoes, baked, halved
  • 40 g (⅓ cup) low fat cheddar cheese, cubed
  • 20 g (¼ small) onion, peeled
  • (½ teaspoon) dried dill weed
  • (¼ teaspoon) dried rosemary
  • (¾ teaspoon) kosher salt, optional
  • (¼ teaspoon) ground black pepper
  • 45 g (4 strips) cooked bacon

Directions

  1. Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure the lid.
  2. 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.
  3. 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.