BACON CHEDDAR POTATO SOUP
Provided by Food Network
Time 20m
Yield 4 c (960 ml)
Number Of Ingredients 8
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
This classic potato soup is hearty, delicious and easy to make!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
- In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
- Transfer soup to bowls. Top with bacon, cheese and green onion.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2060 mg, Sugar 3 g, TransFat 1/2 g
VITAMIX BACON CHEDDAR POTATO SOUP
Make and share this Vitamix Bacon Cheddar Potato Soup recipe from Food.com.
Provided by Jetta
Categories < 30 Mins
Time 26m
Yield 3 1/2 cups
Number Of Ingredients 8
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
This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.
Provided by poorboy7325
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
CHEDDAR POTATO SOUP
Make and share this Cheddar Potato Soup recipe from Food.com.
Provided by Jellyqueen
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, sauté onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with croutons and parsley.
Nutrition Facts : Calories 254.5, Fat 15.1, SaturatedFat 9.4, Cholesterol 45.9, Sodium 520.7, Carbohydrate 17.5, Fiber 1.8, Sugar 1.4, Protein 12.5
CHEDDAR POTATO SOUP
Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.
Provided by GinnyP
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute' onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with parsley and croutons, if desired.
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