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Yields8 Servings
Cook Time1 hrTotal Time1 hr
Potato soup header
Nutrition Facts

Serving Size 6 tbsp dry mix

Servings 8


Amount Per Serving
Calories 100
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Potassium 388mg12%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Sugars 2g
Protein 3g6%

Calcium 2%
Iron 6%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Rocky Mountain Trail Loaded Potato Soup

You Will Also Need
 6-8 Slices bacon
 6 cups Chicken broth (48 oz.)
 1 Large russet (baker) potato or white potato
 1 cup Heavy cream
 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, sauce 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 subbed 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. Add shredded cheese and/or sour cream, if desired.

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

Ingredients

You Will Also Need
 6-8 Slices bacon
 6 cups Chicken broth (48 oz.)
 1 Large russet (baker) potato or white potato
 1 cup Heavy cream
 Optional: shredded cheddar cheese and/or sour cream

Directions

Here's What You Do
1
  1. Slice uncooked bacon into half-inch pieces and place in bottom of 4-quart pot.
  2. Over medium heat, sauce 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 subbed 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. Add shredded cheese and/or sour cream, if desired.

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

Rocky Mountain Trail Loaded Potato Soup

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!