My husband and I made this soup this weekend. Thank you to Alice Wiwcharuk from Endeavour for sharing her recipe with me. It is so good, I mean there’s bacon in it! It’s hearty, filling and the perfect thing to eat on a winters day.
Creamy Hearty Potato Soup
8 medium size potatoes, diced
1 or 2 carrots, shredded
1 large onion, shredded or finely diced
1 celery stick or leaves, finely chopped
dill, finely chopped
2 Tbsp. salt
water and chicken soup stock or just water, enough to cover potatoes.
Boil until done.
1 large can or 1 qt. canned tomatoes
1 pint whipping cream
1 Tbsp. sugar
pepper to your taste
3 Tbsp. chicken soup base or chicken in a mug
bacon, chopped (optional, if you have leftover from breakfast)
Bring back to a boil. Then remove from stove. Serve with garlic toast.
*Tonya Here: Alice wrote and said this is her very own recipe that she created years ago. So I am assuming she makes this off by heart and could probably make it in her sleep. But if you are like me and not that familiar with making soups, you may need a little more instruction when tackling this. Here’s what my husband and I did. We also used chicken bouillon cubes because we didn’t have any chicken broth on hand.
Creamy Hearty Potato Soup (with a few more instructions, for the newbies like me)
1 Tbsp. Canola oil or Olive oil
8 medium potatoes, diced
4 cups water
2 carrots, shredded
2 celery sticks, shredded
1 large onion, finely diced
¼ cup dill, finely chopped
1 chicken bouillon cube
1 Tbsp. salt
2 chicken bouillon cubes
1 Tbsp. sugar
1 (800ml) large can diced tomatoes
1 (473ml) pint whipping cream
2 Tbsp. parsley, fresh if possible
6 strips bacon, optional
pepper to taste
Heat oil in large pot over medium-high. Add potatoes and a dash of salt. Cook 90 seconds, stirring. Add water to cover potatoes and next 6 ingredients. Bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 5 minutes.
Add chicken bouillon cubes and sugar, stir. Add remaining ingredients. Return just to a boil. Remove from heat.
If you like, serve with garlic toast. Makes 10 bowls.
Thank you to the Yorkton Co-op for providing the ingredients.