Rocky Mountain Trail Loaded Potato Soup Recipe

You Will Also Need

Slice uncooked bacon into half-inch pieces and place in bottom of 4-quart pot.
Over medium heat, sauce bacon until browned and crispy, 8-12 minutes.
Remove bacon, set aside on paper towel, and discard excess bacon grease.
Peel and cube potatoes. Add subbed potatoes to the pot, stir gently into residual bacon grease, add chicken broth and bring to a boil.
Stir in soup mix. Return to a simmer, cover and cook for 30 minutes.
Stir in heavy cream, heat uncovered on low for 5 minutes.
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.

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

You Will Also Need:

Here’s What You Do:

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

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

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

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

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

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!