Best Vitamix Bacon Cheddar Potato Soup Recipes

Vitamix Bacon Cheddar Potato Soup image

Provided by Jetta

Categories < 30 Mins

Time 26m

Yield 3 1/2 cups

Number Of Ingredients 8

2 1/3 cups milk
2 medium russet potatoes, baked, cut in half (12 ounces)
2/3 cup cheddar cheese, shredded
1/4 cup onion, chopped
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 ounce bacon, cooked and crumbled
1/4 cup cooked broccoli (optional)

Steps:

1. Put the milk, 1 of the potatoes, 1/3 cup of the cheese, the sautéed onion, dill and salt into Vitamix in the order listed and put the lid on container.
2. Set the Vitamix on variable 1.
3. Press start and slowly increase the speed to high.
4. Blend for 5 minutes or until heavy steam escapes from vented lid.
5. Reduce the speed to variable 3 and remove the lid plug.
6. Add the second potato, bacon and cheese (and broccoli, if desired) through the lid plug opening.
7. Blend an additional 20 seconds.
8. Remove lid carefully to avoid the steam and serve soup.

Nutrition Facts : Calories 326.6, Fat 16.9, SaturatedFat 9.5, Cholesterol 50.9, Sodium 621.2, Carbohydrate 30.3, Fiber 2.9, Sugar 1.6, Protein 14.2

Bacon Cheddar Potato Soup image

Provided by Food Network

Time 20m

Yield 4 c (960 ml)

Number Of Ingredients 8

2 cups (480 ml) milk
2 (450 g) medium russet potatoes, baked, divided use
1/3 cup (40 g) shredded, low fat cheddar cheese
1/4 (18 g) small onion, chopped, sauteed in 1 Tablespoon olive oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2 ounces (55 g) bacon, cooked, crumbled

Steps:

1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
2.Select Variable 1.
3.Turn machine on and slowly increase speed to Variable 10, then to High.
4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
5.Reduce speed to Variable 3.
6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.

Bacon Cheddar Potato Soup image

Provided by poorboy7325

Categories Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

Steps:

Chop onions and celery, if using a food processor don't chop these too fine.
In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
Add potatoes and broth, bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
Stir in the cheese, bacon bits, parsley, pepper and paprika.
Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
Garnish with croutons, if desired.