Cheddar Baked Potato Soup

Cheddar Baked Potato Soup

 

Serves 4

 

Ingredients

1. 2 cups milk of choice (I use unsweetened vanilla almond milk because we always have it on-hand)
2. 2 medium russet potatoes, baked with skin on, loosely chopped
3. 2 blue containers (21 Day Fix®) of cheddar cheese, shredded
4. 1/2 yellow onion, sliced and sautéed
5. 1/2 teaspoon garlic powder
6. 4 teaspoons organic butter
7. sea salt & black pepper to taste (I go heavy on the pepper because it's so yummy with potatoes!)

Instructions

1. Add milk, one potato, cheese, onion, garlic powder, butter, sea salt and pepper to Vitamix. Secure lid. Don't have a professional blender? No worries! Skip to step #5 now.
2. Select Hot Soups program, press start and allow blender to complete full cycle.
3. Select variable 2, remove lid and press start. Add remaining potato and blend just for 3 - 5 seconds. If you blend any longer, you won't have any yummy chunks of potato left in your soup. :-) Mmm potato chunks.
4. Garnish and serving piping hot!
5. No professional blender? No worries. Add milk, one potato, cheese, onion, garlic powder, butter, sea salt and pepper to medium saucepan. Heat over medium-high heat until cheese is melted and soup is hot, but not boiling. Stirring constantly.
6. Pour mixture into blender, secure lid and blend until smooth (or carefully use an immersion blender in the saucepan). Return to saucepan.
7. Dice remaining potato into small, bite-size pieces. Add potato to saucepan.
8. Heat and stir over low heat. Taste and adjust salt and pepper as needed.
9. Put in your belly.

21 Day Fix per serving

1. 1 yellow
2. 1/2 blue
3. 1 teaspoon
4. 4 oz milk (Varies based on your personal milk selection. See page 38 of the 21 Day Fix® Eating Plan.)

Delicious tip

1. Top with crumbled turkey bacon, green onions or cheddar cheese. Feeling feisty today? Add some chili powder to boost the flavor level.

By Jean Reed

Adapted from Vitamix Soup Recipes