This soup is a great make to make ahead of time and just heat it up at camp. You will need:     

5lbs new potatoes cut into small cubes

6 cups of water or just enough to cover potatoes

salt to taste

2T margerine

1/3 cup dehydrated onion flakes

150gr back bacon (canadian) cut into small cubes

3 cups whipping cream (not whipped)

3T dill weed (fresh or dried)

1T maggie seasoning

2T pickle juice

1 T cornstarch

pickled asparagus and bacon bits for garnish

French bread

Put potatoes into a large soup pot add water and salt, bring to a boil and simmer until potatoes are cooked and still hold their shape, if you boil to long they will turn to mush. Do not drain.

While potatoes are cooking add the next 3 ingredients to a frying pan and cook on med heat for 3 to 4 minutes, add whipping cream, dill, maggie and pickle juice, simmer for a few minutes. Pour this mixture into the potatoes, you may need to add cornstarch depending on how thick you like your soup. Add pepper to taste, garnish with pickled asparagus and bacon bits and serve with french bread.

Cool soup and store in a Ziploc freezer bag.

Great hearty soup for a cool summer night dinner.

Note: Maggie can be found beside the soy sauce at most food stores

 

 

 

 

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