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Loaded Potato Soup Mix

$14.99

Packed with all the savory goodness and velvety richness of your favorite comfort food. Nutrition: No added salt or artificial anything, Certified Gluten-Free Serves: 8

SKU: 766694001432 Category:

Additional information

Weight .75 lbs
Dimensions 4 × 4 × 6 in

Product Description

Rocky Mountain Trail Loaded Potato Soup is a perfectly seasoned creamy and indulgent loaded potato soup, with all the savory goodness and velvety richness of your favorite comfort food. Nutrition: No added salt or artificial anything, Certified Gluten Free Serves: 8

You Will Also Need
Rocky Mountain Trail Loaded Potato Soup Mix
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
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.

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:

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

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!

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