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Bacon Cheddar Potato Soup

Make large batches of this hearty soup and freeze for future weeknight meals in hurry.

Bacon Cheddar Potato Soup


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


  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.

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