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B.C. “Baked Potato” Soup
with B.C. Bacon Jam, Smoked Sea Salt and Scallion Sour Cream, and White Cheddar

Category:

soups

About the Recipe

There is something truly special about cooking with what is grown and produced close to home. The flavours, the freshness, and the connection to the people and places behind every ingredient make every meal that much more meaningful.

At Fresh St. Market, you can find the very best of Buy BC ingredients all in one place. These local products inspire creativity in the kitchen and celebrate the bounty of our province. With BCFresh potatoes and onions, rich Donia Farms butter, creamy Avalon Dairy sour cream, smoky Legends Haul bacon, sweet local B.C. honey, and flavourful Natural Pastures white cheddar, this recipe showcases the dedication of our farmers, producers, and makers who nourish our communities every day.

Through Buy BC, we are reminded to choose and support local whenever we can, helping to strengthen the communities and farms that feed us.

This B.C. “Baked Potato” Soup is pure comfort in a bowl. It’s creamy and savoury, finished with all the toppings that make a baked potato so satisfying. The B.C. Bacon Jam brings a touch of sweetness and depth, while the smoked sea salt and Scallion Sour Cream add balance and brightness. Every bite is a celebration of local flavour - simple, delicious, and distinctly British Columbian.

Ingredients

Soup

  • 3-4 lbs BCFresh russet potatoes (or substitute with golden potatoes)Peeled if you wish, roughly chopped into 1-inch pieces, and set aside in water

  • 2 large BCFresh onions, peeled and diced

  • 5 tbsp local B.C. garlic, minced

  • 5 tbsp Donia Farms butter

  • 2 litres vegetable stock (or chicken stock)

  • 3 tbsp salt

  • 1 tbsp cracked black pepper

  • 1 tbsp paprika

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

B.C. Bacon Jam

  • 3 cups smoked Legends Haul bacon, diced into ¼-inch cubes

  • 1 BCFresh onion, peeled and sliced into thin ¼-inch strips

  • 3 tbsp Donia Farms butter

  • ½ cup B.C. honey

  • 1 cup white wine vinegar

  • 1 tbsp salt

  • 1 tsp cracked black pepper

Scallion Sour Cream

  • 1 cup Avalon Dairy sour cream (full-fat)

  • 2 tsp salt

  • 1 tbsp white wine vinegar

  • ½ cup chopped scallions or green onions

Garnish

  • ½ cup grated Natural Pastures white cheddar or aged gouda

  • Smoked sea salt, to taste

Preparation

Soup

  1. In a large pot over medium heat, melt the butter.

  2. Add the onions and cook for 7 to 10 minutes, until lightly caramelized.

  3. Add the garlic and cook for 3 to 5 minutes, until golden brown.

  4. Add the potatoes, salt, pepper, garlic powder, onion powder, and paprika. Stir for 1 minute to coat.

  5. Pour in the vegetable stock and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally.(Make sure the soup is simmering, not boiling.)

  6. Taste and adjust seasoning if needed.

  7. Remove from heat and let cool slightly before puréeing with a hand blender or high-speed blender until smooth.

  8. Set aside and keep warm.


B.C. Bacon Jam

  1. In a medium pan over medium heat, melt the butter and add the onions. Cook for 7 minutes.

  2. Add the diced bacon and cook for 7 to 10 minutes, until the mixture is caramelized and deep golden brown.

  3. Stir in the salt, honey, and vinegar. Cook for 1 minute.

  4. The bacon jam should be slightly wet and jammy. Remove from heat and set aside.

Scallion Sour Cream

  1. Mix all ingredients together in a small bowl and set aside for garnish.


To Serve

Ladle the hot soup into bowls and top with a spoonful of scallion sour cream, a sprinkle of grated cheese, and a pinch of smoked sea salt. Add a spoon of bacon jam on top for the perfect finishing touch.

Serve immediately with your favourite crusty bread.

Enjoy every spoonful and taste B.C. at its finest.


To learn more about local food and beverage products, visit www.buybc.gov.bc.ca, or connect socially @eatdrinkbuybc.  


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