I love Bear Creek soup mixes. They provide an excellent foundation for cream-based soups that can otherwise be time-consuming and challenging. And we all know that I am not above taking store-bought meals and tweaking them!
My favorite soup mix is the Bear Creek Potato and Cheese soup. I've tried a few different modifications, and my favorite was the one I made tonight.
-1 package Bear Creek Potato and Cheese soup mix (you can find it at Target)
-4 c chicken stock
-4 c water
-1 small shallot, minced
-Salt and pepper
-2 tbsp olive oil
-1 bottle of beer (whatever is in your fridge)
-2 tbsp Worchestershire sauce
-1 tsp paprika
-1 c shredded cheddar cheese
-2 c potatoes, whatever you have lying around, peeled and diced
In a large soup pot or dutch oven, sautee the shallots over medium heat in olive oil, salt and pepper, until it they are soft and translucent. Add the stock and water, bump the heat to high, and let it come to a boil. Whisk in the soup mix until you can't see any lumps. Once it's lump-free, add all of the remaining ingredients. Bring the heat to low and let it simmer for at least 30 minutes, stirring the bottom occasionally so it doesn't brown.
Use a potato masher, whisk or hand blender to mash up as many solids as you can from the soup - the smoother, the better!
Another variation I have tried is very similar to the one above, only without the beer and Worchestershire, and adding other cheeses along with the cheddar. Parmesan gives it bite, blue cheese adds a wonderful tangy taste, the options are endless. For more of a "twice-baked potato" flavor, throw some crispy bacon on top just as you serve it!
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