Since the beginning of time, nothing has surpassed the flavor combinations of cheese and bacon in cuisine. I’m going to go ahead and assume you clicked on this recipe for one or more of those ingredients. There’s nothing wrong with that though and at least we already have something in common. I really love having this with a wide variety of meals. I think it’s appealing to anyone, adults and kids.
The process of making this is relatively easy. You’ll want to add everything but the potatoes into your blender first. Meanwhile you should be cooking the potatoes, roughly about 3 medium sized ones. Once the potatoes are done just chop them up and add them into the blender with the other ingredients. If you want to make the soup a bit chunky leave some pieces of potato out during the first blending. Add them in at the end and pulse the mixer a few times to combine everything together.
You can swap some of the milk out for heavy cream if you want a creamier flavor. Conversely, to make it a bit healthier use two cups of 2% milk and one cup of water for the liquid. The addition of vegetables such as broccoli is also a healthy option. The bacon is really most people’s favorite part. I’d suggest a peppered bacon or hickory smoked kind.
- 3 cups of milk
- 3 cups of cooked potatoes
- ½ cup of cheddar cheese
- ¼ tsp of salt
- ¼ tsp of black pepper
- ½ tsp of ground basil
- ½ tsp of ground thyme
- Optional: as much cooked bacon as you want
- Add all of the ingredients into your blender jar and close the lid
- Start blending on a low setting and slowly increase the speed to high
- On high setting, blend for about 5 minutes
- Pour into bowls and top with bacon or extra cheese