Bear Creek Foods continues to astound! Yesterday for lunch I prepared Creamy Potato soup from the mix, but added a few of my own touches: a can of Hormel chunk-lean ham in water (5 oz.); a can of Hormel premium-chunk breast of chicken in water (10 oz.); and three Klondike Rose potatoes cubed small and fried in butter and salt. The soup actually ended up resembling a stew of sorts, but it was a very satisfying meal (a real stick-to-the-ribs dish). Wilbert declared that the soup was his favorite from Bear Creek (while I still tend to favor the creamy wild rice). We have a few more flavors before we’ve run the gamut, and since we are being bombarded by wintry weather (snow, fog), I’m looking forward to the soupy days of the season.

 

For those who would like to try my soup variation, I’ve pieced together the recipe as follows:

 

Potato Soup á la Shenanchie

1 pkg. Bear Creek Creamy Potato Soup (10.2 oz.)

3 medium-sized Klondike Rose potatoes, cleaned and unpeeled

1 can Hormel chunk-lean ham in water (5 oz.)

1 can Hormel premium breast of chicken in water (10 oz.)

¼ stick butter (2 TBS, or more to taste)

salt & pepper to taste

 

Prepare soup according to package directions. Drain the ham and chicken together. Clean the potatoes but do not peel; cut in slices lengthwise; then cut again in strips lengthwise (as if you were cutting them for French fries). Dice the strips into small cubes and fry in a saucepan with the butter, salt and pepper. Cook potatoes until just barely softened; combine with ham and chicken and then stir into the hot soup mix. Simmer for about ten minutes, or until heated through and potatoes are tender. Serve at once. Unused portions can be stored in a sealed container in the refrigerator for up to three days.

 

The recipe is very easy, but the end result is divine!