I-don’t-have-time-to-make-this-correctly Baked Potato Soup (★★★☆☆)

After a long, fun day that included a buffet for lunch, we just wanted some nice soup, salad and bread for a light dinner, and I figured that was a good reason to try making a new soup with the Vitamix.  All things considered, I think the soup turned out pretty darn good.

I-don’t-have-time-to-make-this-correctly Baked Potato Soup (★★★☆☆)
The potatoes are microwaved, not baked, and everything basically got cooked and thrown together in a rush, and it still turned out tasting pretty darn good.

2 cups of milk  (used whole milk we get from a local farm)
2 medium-large Russet potatoes
2-3 slices of bacon (used two thick, fatty strips made at a local farm)
⅔ cup of shredded cheese (preferably cheddar, but I only had a cheese blend that included cheddar)
½ onion
½ teaspoon dill weed
½ teaspoon salt

To cook the potatoes, I washed/scrubbed each, poked holes in the skin with a fork, rubbed a small amount of olive oil on the skin, wrapped the potato in saran wrap and then placed on in the microwave for three minutes.

While the first potato was microwaving, I gathered all the other ingredients I would need and started cooking the bacon.

I took out the first potato and started cooking the second potato for three minutes.  While it cooked, I cooked the bacon, put the milk, half the cheese, salt and dillweed in the blender, cut the half onion into small pieces and put it in with the bacon to start cooking in the bacon fat.  (Probably not the healthiest way to saute the onion, but it tastes good!)

When the second potato finished, I put the first potato in upside down for two minutes (it was the smaller of the two potatoes), took out my bacon, putting half into the blender, and then taking out the onions, putting them all into the blender.

When the first potato finished, I threw it into the blender and turned it on.  I put the second potato in, upside down, for three minutes and allowed everything (except the remaining potato, bacon and cheese) to blend on high in the blender while the last potato finished being microwaved.

When the last potato finished, I took off most of its skin and threw it into the blender, which was still running.  I put the hot potato, remaining cheese and remaining bacon on a plate and turned the blender down to the lowest speed before putting them in the blender.  I let the bacon, cheese and potato blend for about 10 seconds and then turned the blender off.

The result was surprisingly good.  I waffled on whether to give it three or four stars, but the fact that my kids didn’t finish theirs (although they didn’t finish their bread or salads either) and that I’m sure it tastes much better with proper baked potatoes kept me from giving it four stars.

I was a bit concerned about putting potatoes in the blender after my experience decimating potatoes trying to make mashed potatoes, and to be honest, the soup every so slightly reminded me of the texture of the decimated potatoes in the post I linked above.  If I was trying to make homemade soup with fresh, raw ingredients in 15 minutes, I’d absolutely do this again, but I’d probably dial the blender to 5 or 6 instead of 10, since I think it was a bit overkill.

Hopefully either the recipe or my experience/thoughts help someone!  If I ever try making this with proper mashed potatoes, I’ll post about whether it makes a big difference or not.

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