Bacon Cheddar Potato Soup
Make large batches of this hearty soup and freeze for future weeknight meals in hurry.
- 2 cups (480 ml) milk
- 2 potatoes, baked
- ⅓ cup (40 g) low fat cheddar cheese, shredded
- ¼ onion, chopped
- ½ teaspoon dried dill weed
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- 1 slice bacon, cooked, crumbled
- Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 3.
- Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.
|Serving Size||1 cup (240 ml)|
|Amount Per Servings|
|Total Fat||14 g|
|Saturated Fat||7 g|
|Total Carbohydrate||21 g|
|Dietary Fiber||3 g|
Bacon Cheddar Potato Soup is rated out of 5 by 21.
Rated 5 out of 5 by StevenT from Oh So Good! I received a Vitamix for Christmas and have been using it several times a week. I have been making hummus weekly and I am beyond happy with the creamy texture. Last night I made the Bacon Cheddar Potato Soup, I thought it was SO GOOD! I added more cheese once in the soup bowl and mixed in, the result was perfect on a cold and rainy night. Sure you can doctor it up the way you like, but I followed the recipe as instructed and was not disappointed. I will be making this soup often, along with other recipes in the cookbook that I received with my Vitamix.
Date published: 2016-01-07
Rated 4 out of 5 by Brett from Follow recipe to the letter. Good recipe. I goofed and put bacon in too soon - still tasted good. Leave out the dill if this is for kids or picky eaters - just keep it simple.
Date published: 2015-10-09
Rated 5 out of 5 by Reyhouse from Yum!! The soup was thick and creamy, and so flavorful, made as written! My husband and I enjoyed it very much- a comfort soup! It will be a recipe I make again for sure!
Date published: 2016-06-17
Rated 5 out of 5 by candycrusher from Family winner! I made this soup with vanilla almond milk coz that's all I had, also added more cheese (we like it) , onion and some water due to thickness. Added potatoes and bacon at end as recommended. Turned out great, even for my picky daughter! Next time I think I will use regular almond milk tho.
Date published: 2016-01-27
Rated 5 out of 5 by Whistleberry from Great soup This is very simple, very tasty and you can tweak it easily. I added cayenne and black pepper. I had no cheddar so I used jalapeño jack cheese. This is a keeper.
Date published: 2017-05-15
Rated 4 out of 5 by SKSKEETERS from Good, But Not Great I really wanted to make soup tonight, so I went in search of a recipe to make. This one seemed simple and sounded yummy. I omitted the dill and only used half of the rosemary that the recipe called for, but it was still overpowering, in my opinion. I would make this again, but with less rosemary and a bit more salt and pepper.
Date published: 2015-11-02
Rated 5 out of 5 by Banker852 from Great soup! This was the first soup recipe I made with my new Vitamix and I loved it. I didn't have the herbs so I left them out. The only thing I might do different next time would be to just cut up the last potato and mix it in for a little more texture to it, but otherwise great recipe.
Date published: 2016-08-29
Rated 4 out of 5 by sms59 from Easy & Tasty I swapped out 1 cup of skim milk with 1 cup of heavy cream. Freshly grated Cabot Seriously sharp cheddar cheese.Used fresh Thyme instead of rosemary and other spices. Also added roasted corn that was mixed with caramelized onions., Next time I'm going to follow recipe as intended to see if the low fat cheese and skim milk makes the recipe that much less richer & creamier.
Date published: 2015-11-23