Step 1

Heat a large Dutch oven to medium heat.

Step 2

Cook bacon until fat has rendered out and is crispy to your liking.

Step 3

Add in your onions and garlic and cook for 3-5 minutes until onions are translucent and garlic is fragrant.

Step 4

Add in your Rosemary Dijon seasoning, salt and pepper and mix.

Step 5

Add in your potatoes.

Step 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.

Step 7

Once all of your stock is added, let your soup simmer for 30-45 minutes so the potatoes cook through.

Step 8

Add in your cream and cheese and cook for another 20 minutes or so to thicken up the soup.