Posted on by Jacquie Biggar

What’s For Dinner- Hearty Multi-Use Potato Soup #recipe #cooking


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No, that’s not me. My kitchen never looks so neat and tidy! lol

It’s been windy and rainy 🌧 here on Vancouver Island, which makes me crave warm, comforting foods like homemade soup. There’s really no comparison between do-it-yourself cooking and processed meals. While I do like to go out for breakfast with Momma, dinner is generally made at home.

Tonight, I’m making one of our family favorites- Bacon Corn Chowder.

So, what does that have to do with Potato Soup, you ask? Well, now we’re getting to the good stuff 😋

Potato soup is versatile. You can make a variety of delicious meals starting with the good old spud.

For tonight’s dinner, I peeled 1 large onion, then cut it fine before adding it to my slow cooker. Then I added a pound of cubed bacon (I find cutting it up with scissors works great), and can be omitted for Cream of Potato Soup.

My crock has a sear feature, making it perfect for browning up the meat and onions. If you don’t have this and want to use a crockpot, simply fry bacon and onion in frying pan, then add to the crock, juices included for that umami flavor punch.

Next, I peeled and chopped 5 pounds of potatoes (I used yellow for this recipe) and tossed them into a bowl of cold water to clean and release some of the starch.

Give them a good rinse, drain, and add to pot.

Add salt and pepper. Let the mixture cook together for a few minutes to blend the flavors, then it’s on to the next step!

Ingredients so far:

1 large Onion- sliced fine

1 pound Bacon- cubed

5 pounds Potatoes- peeled and cubed

Salt and Pepper

Once the house starts smelling yummy, add a container of Vegetable Broth to the mixture.

It should cover the top of the potatoes. If not, add water. Next, add 2 tablespoons of Chicken Base for flavoring.

Then, set the crockpot to slow cook for two hours and wipe your brow with flour to show how hard you worked, lol.

Added Ingredients:

Vegetable broth- large container

Chicken Base- 2 tablespoons

At the end of the cooking time, I poured half a litre of cream into the soup and 2 cans of cream corn.

While this heats, add 4 cups of cold water to a bowl, salt and pepper, and a generous sprinkling of flour (a cup maybe?) over the top. Whisk together, then add slowly to simmering soup pot until it thickens.

Final Ingredients

Cream- 1/5 litre

Cream Corn- 2 cans

Water- 4 cups

Salt and Pepper

Flour- 1 cup

Dinner is served!

Okay, so we’ve taken cream of potato and amped it up to bacon corn chowder. What else can we do?

Turn the leftovers into delicious Seafood Chowder in just a couple of easy steps!

This is best if you have about half of a crock left from the Bacon Corn Chowder. Heat to a simmer- if thick add water. You can always do the thickening slurry again later if needed.

Next, add whatever seafood combo you prefer. I buy a frozen combination of squid, mussels, and shrimp, but you could just as easily turn this into clam chowder with a couple cans of clams and the juice.

While that’s heating, add the other half litre of cream, and if needed, a new slurry mix, and you’re done.

Food Safe recommends not to reheat foods (especially seafood) more than once, so try to work the amounts to suit your family’s appetite.

Have you a favorite homemade soup recipe? We’d love to hear about it!

baking

35 Replies to “What’s For Dinner- Hearty Multi-Use Potato Soup #recipe #cooking”

  1. That sounds delicious! I make all kinds of soups all year long. I often sip on broth rather than coffee (after my obligatory two giant mugs of coffee in the morning). Thanks for sharing this recipe.

    Liked by 3 people

  4. Yum! I like the sound of this, Jacquie, especially the added bonus of seafood chowder. I love soup, especially in the fall and winter and make various types throughout the cold months. I just had Italian wedding tortellini soup last night for dinner!

    Liked by 2 people

  9. It looks like a perfect soup for my weather here today, Jacquie! We have had a rainstorm all day. I use my crockpot a lot. Many foods taste better as leftovers because of the extra processing time. I cook stir-fried beef and the leftover had extra marinating time and tasted better. Thank you for sharing your recipe.

    Liked by 2 people

  11. OMG—I’m drooling over here, Jacquie! I’ve never had bacon corn chowder before, but I like all the ingredients and know I would love it. I always order seafood chowder when we go out to eat.

    Liked by 2 people

  12. A nice new blog twist… looks delicious especially appealing for the cold weather we’re having. Hope you’re week is an awesome one! Cheers! 😊🍲💕🔔 ⛄️

    Liked by 2 people

  15. This sounds so yummy, Jacquie! We’re having friends over tomorrow for soup, chili, basketball game, and gingerbread house decorating. Wish I’d seen this recipe sooner, but I’ll have it for next time.

    Liked by 2 people

  16. Yum, yum, yum. I love how you use potato soup as the base for so many variations! I would never have thought of turning it into chowder. Wow! Thanks for sharing some good cooking and warm wintery soup. Happy Holidays, my friend.

    Liked by 2 people

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