Just because we’re getting in to the colder months, doesn’t mean camping has to end! 2021 was the first year I went camping year round, and let me tell you it’s a character builder. However, I keep finding myself planning fall and winter excursions because there’s something that’s just so special about camping this time of year. I think what makes this camping season so special is how much you start to appreciate hot food, and this potato soup recipe is an easy and satisfying meal to hit the spot.
This potato soup is hearty, flavourful and has just the slightest bit of spice to warm you up that extra bit. If you’re camping with a group, it’s fun to place a big pot over the fire and cook soup for everyone while you chat the day away. Although this recipe is a serving size of 2, you can double the recipe as many times as you want to make more. I would say it feeds two people comfortably but could also be paired as a side with some bread or meat.
Also if you’re not a winter camper or simply not a camper at all, this soup recipe is also great to bring some comfort to you at home!
If you would like to see a video tutorial of this recipe, check out my Tik Tok of it here. As you can tell from the video, I prep all of my ingredients at home so I don’t have to bother measuring at the campground (I love cooking outside, but not cleaning!). Prepping measurements and chopping vegetables at home makes it a lot easier to clean up your cooking site at the end of the day.
As always, if you’re cooking outside please make sure to follow leave no trace rules. This includes not washing your dishes in the water, dumping dish water in appropriate areas, not littering and leaving food behind (even if it decomposes). Please also pay attention to your fire safety regulations and make sure you fully extinguish your campfire before leaving, and never leave a campfire unattended.
Potato Soup for 2
Ingredients
- olive oil
- 1/2 medium-sized onion, chopped
- 60 g diced bacon, precooked
- 1/2 tsp ground mustard
- 1/2 tsp group nutmeg
- 1/4 tsp cayenne pepper
- 2 cups potatoes, peeled and cut in bite-sized chunks
- 2 medium carrots, chopped
- water to cover
- 1 chicken flavour bouillon cube or 1 tsp bouillon paste
- 2 tsp fresh parsley, minced or about 3/4 tsp dried parsley
- 1/4 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 can evaporated milk (180 ml)
- extra salt and pepper to taste
Instructions
- Sauté the onions with a bit of olive oil until tender. Toss in the bacon and add the ground mustard, nutmeg, cayenne pepper and cook until fragrant.
- Add in the chopped potato and carrots and slowly pour enough water to slightly cover the vegetables. Stir in the bouillon, Worcestershire sauce, parsley, thyme, and salt. Simmer for 30 minutes until the potatoes and carrots are soft and the flavours start coming together.
- After simmering, add in the evaporated milk. You can add in more or less depending on how rich you would like your soup to be. Season to taste with salt and pepper. Serve hot and enjoy!