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Rosemary Dijon Cheesy Potato Bacon Soup

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.

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Spiceology Rosemary Dijon Cheesy Potato Bacon Soup

Rosemary Dijon Cheesy Potato Bacon Soup

  • Author: Chef Ryan Wiebe
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 24 servings 1x


  • 2 small onions, diced
  • 45 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
  • 34 Tbsp Spiceology Rosemary Dijon blend
  • Salt and pepper to taste 
  • Optional, green onions and more cheese for garnish


  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.

Used in this Recipe

Rosemary Dijon Pile Shot

Rosemary Dijon Seasoning

$14.95 - $21.99


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