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Dairy Free Creamy Loaded Baked Potato Soup
This hearty and comforting potato soup is filled with applewood smoked bacon
5
from 1 vote
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Course:
Main Course
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Servings:
6
Equipment
Stock Pot
Ingredients
12
oz
Niman Ranch Uncured Applewood Smoked Bacon, chopped
2
lbs
potatoes, peeled and cubed
approximately 1/2" pieces
1
onion, diced
large
4
cups
chicken stock
8
oz
Dairy Free cream cheese
can use full dairy
10
oz
Dairy Free cheddar cheese shreds
can use dairy cheddar
2
cups
Dairy Free heavy cream
can use full dairy
2
tsp
salt
1
tbsp
chives
1 1/4
tsp
black pepper
1/2
tsp
paprika
1/2
tsp
garlic powder
dash of cayenne pepper
1
tbsp
Worcestershire sauce
Bacon, Dairy Free sour cream, Dairy Free cheddar, and chives for topping
Instructions
Heat your stock pot on medium heat.
Add the chopped bacon and cook for several minutes until it's browned.
Remove the bacon from the pot and allow to drain on a paper towel lined plate.
Add the onions to the pot with the bacon drippings. Allow the onions to sauté until translucent. If they start to brown reduce the heat to medium-low.
Add the chicken stock and potatoes to the pot. Cook for 20 minutes, or until the potatoes are fork tender.
Add the spices, Worcestershire sauce, and cream cheese. Mix to combine. Allow it to simmer until the cream cheese dissolves into the broth.
Add the heavy cream, cheddar, and most of the bacon. Reserve some of the bacon for topping.
Cook for an additional 10-20 minutes until the cheese has melted and the soup has thickened.
To serve top with reserved crispy bacon, cheddar, sour cream, and chives.
Enjoy!
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