Yeah.. you read that right. I make soup (sometimes) in my blender. Granted, I have an absolutely awesome blender that will do things like this – and quickly, but it’s doable without a blender, too.
Even though it’s starting to get warmer, I’m still enjoying some of my favorite cold-weather foods, just not always the heavier ones. Soups? Perfect, especially paired with biscuits or fresh bread.
How to Make Blender Cheddar Soup
If using a blender:
Bake the potatoes as you normally would. Once baked, cut into quarters or so, but leave the skins on.
Add the chicken stock, wine (or beer), onion (peel it first but no need to chop), garlic (peeled but not chopped), celery, and apples (cut into chunks just large enough to allow you to cut out the core), potatoes, thyme, nutmeg, and white pepper.
Slowly bring the blender to high speed. Leave it at high speed for seven or so minutes – you want to see the steam starting to not just build up inside your container but escape, as well.
Lower the blender’s speed to a fairly low one. Based on how your blender is set up, either remove the entire top or just the middle part of it so that you can start dropping in the cheese. Once the cheese is added, blend another 20 or so seconds – not too long, or it will start to get gritty with the cheese. You just want it melted.
Add your pepper to taste, and serve immediately.
If not using a blender:
Bake the potatoes as you normally would. Once they are baked, cut them into chunks – the size isn’t specific, as you’ll puree them later.
Chop your half-onion into smallish pieces. Chop your garlic, as well. Melt the butter in a heavy soup pan. Add the onion and then the garlic. Sautee 2-3 minutes. Chop the celery and apple, then add them. Continue to saute the mixture, stirring periodically, until the onions are turning translucent.
Add the chicken stock, wine (or beer), and baked potatoes. Add the thyme and nutmeg, as well. Simmer for 10-15 minutes.
When you puree hot liquids, be sure you are holding the lid on and use a folded hand towel to do so to protect yourself in case of mishap. Filling your (regular) blender no more than 1/3 full for safety reasons, blend the soup in batches – or if you have an immersion blender, go ahead and put it to the test. You want the soup pretty smooth at this point.
Return the soup to the soup pan if necessary. Slowly add the cheese, stirring with each addition to ensure that it is fully melted prior to adding another handful. Stir constantly. This will ensure that you don’t get a glomp of cheese in your soup.
Add a few grinds of white pepper and taste. Add additional pepper as needed. Serve immediately with bread. Suggestions are above.
Blender Cheddar Soup
Ingredients
- 3 cups chicken stock
- 3 tablespoons white wine or dark beer
- 1/2 onion
- 2 cloves garlic
- 2 stalks celery
- 2 Granny Smith apples
- 2 potatoes baked
- 1/4 teaspoon dried thyme
- 1/4 teaspoon nutmeg fresh grated
- 1 1/2 cups cheddar cheese
- White pepper to taste
- 2 tablespoons unsalted butter ONLY for the non-blender version
Instructions
For the Blender Version:
- Bake the potatoes as you normally would. Once baked, cut into quarters or so, but leave the skins on.
- Add the chicken stock, wine, onion (peeled not chopped), garlic (peeled not chopped), celery, apples (cut into chunks), potatoes, thyme, nutmeg, and white pepper.3 cups chicken stock, 3 tablespoons white wine, 1/2 onion, 2 cloves garlic, 2 stalks celery, 2 Granny Smith apples, 2 potatoes, 1/4 teaspoon dried thyme, 1/4 teaspoon nutmeg, White pepper
- Slowly bring the blender to high speed. Leave it at high speed for seven or so minutes – you want to see the steam starting to not just build up inside your container but escape, as well.
- Lower the blender’s speed to a fairly low one. Based on how your blender is set up, either remove the entire top or just the middle part of it so that you can start dropping in the cheese. Once the cheese is added, blend another 20 or so seconds – not too long, or it will start to get gritty with the cheese.1 1/2 cups cheddar cheese
- Add your pepper to taste, and serve immediately.
For the Non-blender Version:
- Bake the potatoes as you normally would. Once they are baked, cut them into chunks – size isn’t specific, as you’ll puree them later.
- Chop your half onion into smallish piece. Chop your garlic, as well. Melt the butter in a heavy soup pan. Add the onion and then the garlic. Sautee 2-3 minutes. Chop the celery and apple, then add them. Continue to saute the mixture, stirring periodically, until the onions are turning translucent.2 tablespoons unsalted butter
- Add the chicken stock, wine and baked potatoes. Add the thyme and nutmeg, as well. Simmer for 10-15 minutes.
- Blend the soup in batches – or if you have an immersion blender, go ahead and put it to the test. You want the soup pretty smooth at this point.
Notes
- If wine is unavailable, you can always go with dark beer for this recipe.
- When you puree hot liquids, be sure you are holding the lid on and use a folded hand towel to do so to protect yourself in case of mishap.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Heather – I'll be reminding you. I am in awe of the diet you'll be following for the foreseeable future, but YES bookmark this 🙂
The Blue oo – It is… and so easy, too. I love things that can be whipped up quickly – in this case, literally whipped up!
Susie – I almost suggested using soy milk to make it dairy free but umm yeah. The cheese. The soy cheeses just aren't the same. So sorry….
I wish my lactose intolerance would take a vacation for a day so I could have THAT!!!
Sounds very interesting!
that sounds HEAVENLY. 9 mos post op and I am so making this! I BOOKMARKED IT! 🙂