The Faith Baptist Church Youth Group’s Annual Soup-Off fundraiser and competition was held on Wednesday night. Over 20 soups were entered. The top three vote recipients received the coveted winning spots and share their recipes with us all via this blog today.
Congratulations and many thanks to all who shared soups and donated to the cause of the youth – specifically as many are headed to Paraguay this summer to work in an orphanage.
Winners from left to right: Amy S (1st place), Caroll B. (2nd place), and Lori H. (3rd place)
1st Place Soup: Baked Potato Soup
- · 12 slices crumbled bacon (I use about a cup of the Hormel Bacon Pieces instead)
- · 2/3 cup butter
- · 2/3 cup all-purpose flour
- · 7 cups milk
- · 4 large baked potatoes, peeled and cubed (I just bake them and scrape out the inside of the potato)
- · 4 green onions, chopped
- · 1 can corn
- · 1 1/4 cups shredded cheddar cheese
- · 1 cup sour cream
- · 1 tsp. salt
- · 1 tsp. ground black pepper
1. In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
2. Reduce heat, and simmer 10 minutes. Mix in corn, bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
This makes about 6 servings – I doubled mine for the soup off, and it made just over 1 crock-pot full.
2nd Place Soup: Chicken Wild Rice Soup
Modified version of Boundary Waters Chicken Wild Rice Soup from “The Marshall Fields Cookbook” (2006) introduced by Trinette in Hospitality small group (Nov 2010)
1lb bacon- cut with scissor to bite size pieces, then crisp, reserve 1/2 of fat
1 roasted chicken- used rotisserie chicken – Cub – cool & debone.
3c fully cooked wild rice-start while bacon is crisping.
5T unsalted butter
2c yellow onion – chopped in food processor
4c carrots – chopped in food processor
8oz mushrooms – sliced
6T unsalted butter
12c chicken broth (used 4T chicken b0ullion powder & 12c water)
3t freshly ground pepper
2t dried thyme
11/2 – 2t salt
(or can use Montreal Chicken seasoning instead of pepper, thyme & salt)
16oz 1/2 & 1/2
Fry bacon until crisp. Remove and pour off 1/2 of the fat. In large soup kettle ,use reserved bacon fat, add 5T butter, melt over med heat, add onion & carrots, sauté till soft, add mushrooms, stir occasionally for about 4 more min, till softened. (May want to add small amount of broth to help sauté vegetables.)
Melt 6T butter in fry pan until slightly brown, for nutty flavor. Add 1c flour gradually to form paste-work with wooden spatula. When fully worked and consistent, dilute with some broth, wisk, add more broth, wisk until flour/butter mixture is rather smooth. Add to vegetables.
Add rest of broth. Simmer 20 mins. Lastly add chicken, seasonings, both milk products, bacon and rice. Heat until warmed through, avoid boiling. Taste and adjust seasoning as desired. Garnish with sour cream and toasted slivered almonds. Does freeze well.
Enjoy! Thanks for your vote! Caroll B
3rd Place Soup: Sausage Rotel Soup
2 lb pork sausage
2 cans original Rotel
3 large potatoes
2 8oz bricks of cream cheese
1 1/2 cartons chicken broth
Brown and drain sausage, dice potatoes, combine all ingredients and heat in crock pot, top with Fritos when serving. Shout out goes to Pastor Kerry who helped to tweak the recipe a bit.