Our Favourite Soups for Cold Weather

BRRR! With the cold winter weather in full swing this week, we’re looking to our favorite soups to keep us warm! We thought you might like to try them to stave off that winter chill, so we’ve listed them below! 


Loaded Potato Soup


6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving


  1. Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 

  2.  Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.  Remove the thyme sprigs and discard.

  3.  Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top. 


Chicken Gnocchi Soup

2 tbsp. olive oil
1 large yellow onion
3 large carrots, peeled and chopped (about 1 1/2 cup)
2 celery stalks, chopped
4 garlic cloves, chopped
1/4 c. all-purpose flour 
6 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
2 tsp. chopped thyme
1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1 lb. dried gnocchi
1 c. 5-oz. container baby spinach, roughly chopped
1 c. half and half


  1. In a Dutch oven, heat the oil over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, 10 to 12 minutes, adding the garlic during the last minute.

  2. Add the flour and cook, stirring constantly, until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in the chicken broth. Add the chicken, thyme, salt, and pepper, and bring the mixture to a simmer over medium. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes. 

  3. Stir in the gnocchi and cook, covered, stirring occasionally, under tender and fluffy, 4 to 5 minutes. Stir in the spinach and half and half. Cook, stirring occasionally, until well combined and spinach is tender, 1 to 2 minutes. Remove from heat. Season to taste with salt and pepper. 


Italian Wedding Soup 


1/2 lb. lean ground beef
1/2 lb. mild Italian sausage
1/2 c. grated parmesan cheese, plus more for garnish
1/4 c. chopped fresh flat-leaf parsley, plus more for garnish
1 large egg
1 garlic clove, finely chopped
1/2 c. panko breadcrumbs
1/2 tsp. kosher salt 
1/2 tsp. ground black pepper
Nonstick cooking spray

1 tbsp. olive oil
1 c. chopped carrots 
1 c. chopped yellow onion
1 c. chopped celery
3 garlic cloves, finely chopped
1 tsp. kosher salt
1 tsp. ground black pepper, plus more for serving
6 c. chicken broth
14 oz. can beef broth
1 c. pearl couscous or small pasta
5 oz. baby spinach
2 tbsp. fresh lemon juice


  1. For the meatballs: Preheat the oven to 450º with the oven rack in the upper third of oven. Line a rimmed baking sheet with heavy duty aluminum foil.

  2.  Mix together the beef, sausage, parmesan, parsley, egg, garlic, panko, salt, and pepper in a medium bowl until well combined. Form the mixture into about 40 (1/2-inch wide) meatballs. Lightly spray the baking sheet with nonstick spray and arrange the meatballs in a single layer.

  3.  Bake the meatballs for 6 to 8 minutes or until they are firm to the touch. Increase the heat to broil. Broil the meatballs for 2 to 4 minutes or until browned. Set aside.

  4.  For the soup: Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the carrots, onion, and celery, and cook for 4 minutes or until the vegetables start to soften. Add the garlic and cook, stirring, for 1 minute. 

  5.  Gradually stir in the salt, pepper, chicken broth, and beef broth. Bring to a boil. Reduce heat to a gentle simmer, and add the couscous. Cover and cook 8 minutes or until the couscous is just tender.

  6. Add the spinach and cook for 1 minute, until just wilted. Stir in the meatballs and cook 2 minutes or until the meatballs are warmed throughout. Remove the pot from the heat and stir in the lemon juice. 

  7. Serve the soup in bowls, and garnish with additional parmesan cheese, chopped parsley, and black pepper.

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