A thick and delicious soup with endless variations that can be made just the way you and your guests like it. The base recipe is gluten free with extra protein and fibre thanks to white beans.
Heat heavy pot over medium high heat. Slice bacon into small pieces and add directly into pot. Fry until crisp and crumbly. Remove bacon. Leave 2 Tbsp drippings, remove the rest. Or, heat 2 Tbsp canola oil.
Add onion, celery and carrots and cook until onions are translucent, 3 to 5 minutes.
Add garlic, potatoes, oregano/thyme and paprika, cook for 1 minute until fragrant.
Stir in stock and vinegar (if using canned seafood replace some stock with liquid). Add bay leaf. Bring to boil. Reduce heat, cover and simmer until potatoes are fork tender, 12 to 15 minutes.
Use an immersion blender or potato masher to purée one third of the soup, particularly the potatoes.
Drain and rinse canned beans. Purée half or all of the beans (depending on personal preference) using an immersion blender or mash well with fork or potato masher. Add to soup and cook 3 minutes.
Add your favourite add-ins (see list below), cook another 3 to 8 minutes to heat or cook add-ins thoroughly, but don't overcook.
In small bowl add half and half cream and gradually mix in 3 Tbsp of the hot soup. Pour the warmed cream into the pot and heat through (NO BOILING) for 1 minute.
Remove from heat and add cheese and stir until melted into soup. Taste and adjust seasoning with salt, black pepper, paprika, hot sauce or cayenne pepper.
Garnish with your favourite toppings or place toppings in side dishes for everyone to garnish their own bowl.
Video
Notes
Add-Ins - Add 2-4 cups of your favourites:
cooked chicken, cooked ham, cooked sausage, cooked bacon
Peeling Vegetables - You do not need to peel carrots or potatoes unless potatoes have any green. Otherwise wash well and enjoy all the added fiber and nutrients. Nutrition Calculation for base soup with bacon but no other add-ins.For dehydrating: Omit the bacon, oil and dairy, use water in pan to steam onions and veggies. Use low fat stock. Season well. Puree and place individual serving sizes on a dehydrating tray and dry at 135°F/57°C for 4-6 hours until dry and crumbly. Add grated cheese or bacon crumbles at camp if you wish.