Goldsmith's Soup Recipes to Keep You Warm This "Spring"



According to our calendars it's spring. However, looking at the thermometer lately, we are inclined to keep our winter boots, coats and mitts handy until we see a bit more consistency with the weather.  


To help you keep warm and well this "Spring," we wanted to share some of Goldsmith's Orchard Market very own, very delicious soup recipes.


Not only are these recipes sure to be hardy and delightful; adding a healthy soup to your diet might even contribute to shedding a few pounds leading up to this warm season weather forecasters promise is "just around the corner."


Do you have your own delicious recipes you would like to share? Please submit them here.


Enjoy these and other great recipes from Goldsmith's Orchard Market - they have conveniently printed copies for customers that you can pick up the next time you are getting your fresh shop on!

Let us know what your favourite is!



Loaded Baked Potato Soup



  • ⅔ cups butter

  • ⅔ cups flour

  • 7 cups milk

  • 4 russet potatoes

  • 4 green onions

  • 2 cups cheddar cheese

  • 1 cup sour cream

  • 1 tsp salt

  • 1 tsp pepper

  • 8 slices cooked bacon, crumble





Microwave potatoes till soft, don’t peel, chop, and mash. Melt butter, whisk in flour, add milk slowly constantly stirring. Add potatoes and green onions, bring to boil. Still stirring. Reduce heat and simmer for 10 minutes, add bacon, cheese, sour cream, salt, and pepper. Stir until cheese is melted.


Curried Butternut Squash


  • 4 tsp butter

  • 2 tsp cup chopped white onions

  • 1 tsp curry powder

  • 2 butternut squash about 3 pounds total

  • 2 apples peeled, cored and chopped

  • 3 cups chicken stock  (I prefer to make my stock while boiling water in

  • powdered packets rather than using the already mixed container)

  • 1 cup apple juice ( I use cider from Goldsmith’s Orchard Market)

  • Salt and Pepper to taste


Melt butter in a large pot. Add onions and curry powder cook over very low heat for about 30 minutes, stirring occasionally so onions don't brown. Peel squash, deseed and chop into chunks add stock, squash, and apples to the cooked onions and simmer (partially covered with a lid) for about 30 mins. Buzz up the solid and liquid in the food processor. Return pureed soup to the pot and add apple juice and pepper. (add salt if necessary to suit your taste). Heat gently to blend in Juice. If the soup is too thick add a little more apple juice. Optional: served with a dollop of sour cream and sprinkle of green onion. Enjoy!!

* Freezes well


Cathy's Leek and Potato




  • 3-4 leeks, white Parts only, chopped  

  • 1 clove garlic, minced one onion, chopped

  • 2 tbsp butter or use olive oil

  • 3 medium potatoes peeled and thinly sliced

  • 4 cups chicken stock I use Campbell's sodium free chicken broth

  • 1 - 2 cups milk or cream salt and pepper, to taste

  • 1/4 tsp mace (optional) chives, parsley or Watercress to garnish (optional)










Sauté leeks, garlic, and onion in butter until limp. Use a gentle heat so vegetables do not brown add sliced potatoes and stock. Bring to boil, then lower heat and simmer for about 15 minutes, until potatoes are well cooked. Pureed soup with blender, food pressure or hand blender. Return to pot and reheat with the addition of milk or cream. Do not boil. Add salt, pepper, and mace if desired. Serve hot or cold, garnish with chives, parsley or watercress.


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