“Soup’s ON” Poutine Soup” – Winning Recipe!
Avondale United Church, Stratford
adapted from Marilyn’s Creamy Potato Soup
6 c. potatoes (4 to 5 medium), sliced, diced or French fry sliced pieces
3 c. water or preferably chicken broth
6 slices of diced bacon or more
1 to 1 ½ c. chopped onion
1 c. chopped celery
½ c. diced or sliced carrots
2 cloves chopped finely garlic
¾ to 1 tsp. salt
1/4 tsp. pepper
1 ½ to 2 c. light cream
Garnishes: shredded cheddar cheese or cheddar curds, beef gravy
Cook bacon until almost crisp; remove from pan and reserve until
later.* Add onion, diced garlic and gently sauté in the bacon drippings; add garlic when partially sautéed.
Combine potatoes, sautéed vegetables, stock and seasonings in a pot and bring to a boil; reduce heat to simmer until veggies are tender.
Using an immersion blender, partially blend to create a creamy soup.
* Add bacon.
Add cream and warm on low heat just before serving. Potatoes vary according to their starchiness and the thickness of the soup will vary. Adjust with additional broth, cream or water.
Garnish with cheese and gravy