Rocky Mountain Trail Loaded Potato Soup Recipe

You Will Also Need

• 6-8 slices bacon
• 6 cups chicken broth (48 oz.)
• 1 large russet (baker) potato or other white potato (peeled and cut-up into 1/2 inch cubes, 2 cups)
• 1 cup heavy cream (8 oz.)
• optional: shredded cheddar cheese and/or sour cream

Here's What You Do

1. Slice uncooked bacon into half-inch pieces and place in bottom of 4-quart pot.
2. Over medium heat, sauté bacon until browned and crispy, 8-12 minutes.
3. Remove bacon, set aside on paper towel, and discard excess bacon grease.
4. Peel and cube potatoes. Add cubbed potatoes to the pot, stir gently into residual bacon grease, add chicken broth, and bring to a boil.
5. Stir in soup mix. Return to a simmer, cover, and cook for 30 minutes.
6. Stir in heavy cream, heat uncovered on low for 5 minutes.
7. Top each serving with crumbled bacon.
8. Add shredded cheese and/or sour cream, if desired.

Soup will continue to thicken. To thin, add broth, milk, or water as needed.

 

Recipe Adaptations

Vegan

Remove the bacon and try a non-dairy milk substitute to create a creamy and delicious soup.

You Will Also Need:

• 6 cups vegetable broth (48 oz.)
• 1 Large russet (baker) potato or white potato, peeled and diced
• 1 cup shredded non-dairy cheddar cheese and/or sour cream
• Optional: 1-2 Tbsp. liquid smoke
• Optional: 1-2 cups oat milk or other non-dairy milk substitute

Here’s What You Do:

1. In a 4-quart pot bring broth to a boil. Add potatoes and contents of soup mix.
2. Bring back to a simmer, cover and cook 30 minutes.
3. Stir in non-dairy cheese and liquid smoke (if desired), heat uncovered on low for 5 minutes and serve.
4. For a creamier texture stir in oat milk.

*For Vegetarian version substitute 1 cup heavy cream for oat milk or non-dairy milk substitute

Slow Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Pressure Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, oat milk, or preferred dairy replacement.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!