Potato Soup


5 slices bacon, diced

3 tbsp Vinesation Olive Wood Smoked Olive Oil

1c diced white for yellow onion
4 cloves garlic, peeled and minced

2c chicken or veggie stock

2c milk

1.5 pounds potatoes, diced

1c shredded sharp cheddar cheese

1/2c plain Greek yoghurt, plain yoghurt or sour cream

1 tsp sea salt (or to taste)

1/2 tsp pepper

1/4 - 1/2 tsp Paprika

1/4 - 1/2 tsp Rosemary

1/4 - 1/2 tsp Thyme

Optional Toppings: chives, cheese, bacon, sour cream, fresh thyme, green onion, etc.



  1. Fry bacon and set aside.
  2. Sauté onion in Vinesation Olive Wood Smoked Olive Oil for about 5 min, until soft.
  3. Add garlic and continuing to sauté for 1-2 minutes more.
  4. Add stock, milk & potatoes. Stir to combine. Cook until mixture just reaches a simmer (don’t boil). Reduce heat to medium-low, cover and simmer for 10-15 minutes until potatoes are soft. Stir regularly to prevent burning on bottom.
  5. Stir in cheese, yoghurt or sour cream and bacon and heat through.
  6. Season with salt, pepper and herbs.


Serve warm with optional toppings. Can be refrigerated for up to 3 days.



  1. VEGETARIAN: omit bacon, add 2-3 tsp cajun seasoning
  2. LIGHT: use skim milk; use turkey bacon in place regular bacon.



- Mountain View Herb Company Cajun seasoning

- Mountain View Herb Company Italian seasoning 

- Mountain View Herb Company Taco seasoning

- Broccoli, Cauliflower



- Can use any type of potato or combo of types of potatoes

- For a more sweet and savoury blend, use a mix of Yukon Gold potatoes and sweet potatoes