Rosemary Dijon Cheesy Potato Bacon Soup

Chef Ryan Wiebe
Servings

2-4 servings

Prep Time

30 minutes

Cook Time

90 minutes

Cuisine

Modern American

Category

Main Course

One of the coziest soups around just got a flavor boost. 

Chef Ryan Wiebe shares this one-pot recipe that's savory and cheesy with a delightful kick of tang and herb from our Rosemary Dijon blend. 

In the mood for more soups?  Check out our recipes here.

Rosemary Dijon Cheesy Potato Bacon Soup

Ingredients

  • 3-4 Tbsp Spiceology Rosemary Dijon blend
  • 2 small onions, diced
  • 4-5 cloves of garlic, thinly sliced/minced
  • 1/4 lbs bacon, sliced into lardons
  • 4 medium yellow potatoes, diced
  • 1 cup of your favorite cheese, grated
  • 1 1/2 L chicken stock
  • 1 cup of heavy cream
  • Salt and pepper to taste
  • Optional, green onions and more cheese for garnish

Directions

  1. Heat a large Dutch oven to medium heat.
  2. Cook bacon until fat has rendered out and is crispy to your liking.
  3. Add in your onions and garlic and cook for 3-5 minutes until onions are translucent and garlic is fragrant.
  4. Add in your Rosemary Dijon seasoning, salt and pepper and mix.
  5. Add in your potatoes.
  6. Slowly add in your chicken stock making sure to scrap the bottom of your pot to get all of the brown bits stuck on the bottom.
  7. Once all of your stock is added, let your soup simmer for 30-45 minutes so the potatoes cook through.
  8. Add in your cream and cheese and cook for another 20 minutes or so to thicken up the soup.
Recipe Products
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder