Cooking Time & Servings

Rocky Mountain Trail Loaded Potato Soup - Standard Recipe

You Will Need

  • Rocky Mountain Loaded Potato Soup Mix
  • 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.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Boosting Protein?

Replace heavy cream with blended cottage cheese or Greek yogurt, use chicken bone broth instead of regular broth, and stir in shredded chicken, turkey bacon, or extra cheddar cheese. For maximum protein, use ultra-filtered milk

Cutting Calories/Fat?

Replace heavy cream with low-fat evaporated milk or Greek yogurt, use turkey bacon instead of pork bacon, and replace half the potatoes with cauliflower. Reduce fat further by using reduced-fat cheddar, fat-free cream cheese, or blending in cottage cheese for a creamy texture.

More Veggies?

Substitute up to half the potatoes with cauliflower to maintain creaminess, or blend in nutrient-dense greens like spinach. Sauté onions, carrots, celery, or diced bell peppers first to build a flavor base, or stir in broccoli florets during the simmer.

Interested in whole grains or extra fiber?

Try incorporating hearty grains like barley or quinoa, adding high-fiber beans, or using white potatoes with the skin left on. Cook grains separately and stir them in at the end to prevent them from absorbing all the soup broth and becoming mushy, especially if making a large batch for leftovers.

Looking for Mediterranean-Inspired additions?

Try swapping cheddar for feta, adding Kalamata olives, using tzatziki instead of sour cream, and incorporating fresh herbs like parsley or dill.

Serving and Garnish Ideas

Top with crispy bacon, sharp cheddar, sour cream, and green onions or chives. For extra flair, add steamed broccoli, jalapeños, or croutons. Pair with crusty bread, grilled cheese, or a fresh side salad to create a complete, hearty meal.

Cooking Methods

Slow Cooker 

Add all ingredients to a slow cooker and cook on low until the potatoes are tender, then stir in milk or cream to finish.

Pressure Cooker

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

Dietary 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.

Vegetarian

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

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, oat milk, or preferred dairy replacement.

Recipe Variations

Smoky Turkey Swap: Replace the bacon with finely chopped leftover smoked turkey for a lighter smoky flavor.

Protein Boost: Use bone broth instead of regular broth to increase the protein.

Creamy Alternatives: Swap heavy cream for whole milk, half milk and half cream, evaporated milk, or lactose-free milk depending on your preference.

Ham Lover’s Version: Skip the bacon and add a diced ham steak for a hearty, savory twist.

Veggie Boost: Stir in chopped carrots, celery, or a handful of corn for extra texture and flavor.

Extra Bacon Version: For maximum smoky flavor, add a full package of bacon.

Inspired by our customers. Thanks to FloridaMomma, Catherine, Shannon R., Jan T., Sue, CMA, Pugmomma, Pat, DD, and Kate for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.