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 salt, optional
• ¼ teaspoon ground black pepper
• 4 strips (45 g) 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.

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

1 serving (367g)

• Calories: 429

• Total Fat: 23g

• Total Carbohydrate: 34g

  • Dietary Fiber: 2g
  • Sugars: 12g

• Protein: 22g

• Cholesterol: 65mg

• Sodium: 1380mg