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
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 2–4 servings 1x
Ingredients
Scale
- 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
- 3–4 Tbsp Spiceology Rosemary Dijon blend
- Salt and pepper to taste
- Optional, green onions and more cheese for garnish
Instructions
- Heat a large Dutch oven to medium heat.
- Cook bacon until fat has rendered out and is crispy to your liking.
- Add in your onions and garlic and cook for 3-5 minutes until onions are translucent and garlic is fragrant.
- Add in your Rosemary Dijon seasoning, salt and pepper and mix.
- Add in your potatoes.
- 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.
- Once all of your stock is added, let your soup simmer for 30-45 minutes so the potatoes cook through.
- Add in your cream and cheese and cook for another 20 minutes or so to thicken up the soup.
