Dairy Free Creamy Loaded Baked Potato Soup
This hearty and comforting potato soup is filled with applewood smoked bacon
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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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