Bacon Cheddar Potato Soup
Make large batches of this hearty soup and freeze for future weeknight meals in hurry.
Ingredients
- 480 ml (2 cups) milk
- 240 g (1 ) russet potato
- 40 g (⅓ cup) low fat cheddar cheese, or dairy alternative, cubed
- 20 g (¼ ) onion, peeled
- ½ teaspoon dried dill weed
- ½ teaspoon dried rosemary
- ½ teaspoon salt, optional
- 55 g (1 slice) bacon, cooked, crumbled
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.
- 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.
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.
Nutrition Information
| Serving Size | 370 gal (1 servings) |
| Amount Per Servings | |
| Calories | 440 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Cholesterol | 70 mg |
| Sodium | 1230 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 2 g |
| Sugars | 12 g |
| Protein | 23 g |
Bacon Cheddar Potato Soup is rated
out of
5 by
35.
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 4 out of
5
by
Texas mom from
Second time the charm
The first time I felt it was too smooth and bland. I switched out 1/2 up of milk for cream and one cup of milk for chicken broth and it was MUCH better. I also kept out 1/4 of the potato chopped to add texture.
Date published: 2016-12-24
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
Jonideployed from
Best comfort food!
I use regular fresh instead of low fat pre-shredded cheese, dried onion instead of sauteed, and microwave instead of bake the potatoes... make it quicker and more delicious and we are totally hooked!
Date published: 2017-03-11
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 1 out of
5
by
Davis123 from
confused
The recipe calls for 1 potato? And to put 1 potato in at the beginning and then 1 at the end. I’m confused. Also, I’m assuming the potatoes should be cooked first? Would love to try recipe but not sure what to do. Please advise.
Date published: 2020-01-23
