Packer Country Soup: A Hearty Midwestern Classic

There’s something magical about the aroma of a simmering pot on a cold day, especially when that aroma evokes memories of home. For me, this Packer Country Soup does just that. Growing up in Wisconsin, fall wasn’t complete without a big batch of this hearty soup filling the house, the savory scent of beef mingling with sweet carrots and earthy potatoes. It’s a taste of crisp air, football games, and family gatherings, all in one delicious bowl.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 10
• Yield: Approximately 12 cups
• Dietary Type: Can be made Gluten-Free

Ingredients

• 2 tablespoons flour
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 3 lbs chuck roast, cubed
• 1 tablespoon vegetable oil, add more as needed
• 2 medium onions, diced
• 1 (28 ounce) can stewed tomatoes
• 1 (14 ounce) can beef broth
• 1 bay leaf
• 1⁄4 – 1⁄2 teaspoon cayenne pepper
• 5 medium red potatoes, cubed
• 4 carrots, sliced
• 1 (14 1/2 ounce) can whole kernel corn, drained

Equipment Needed

• Large bowl
• Dutch oven or large, heavy-bottomed pot
• Measuring spoons and cups
• Cutting board
• Knife

Instructions

1. In a large bowl, combine the flour, paprika, chili powder (both measurements!), salt, and garlic powder. This seasoned flour will add a lovely depth of flavor to the soup and help to thicken it slightly.
2. Toss the cubed chuck roast in the seasoned flour mixture, ensuring that each piece is well coated. This will help the meat to brown beautifully and create a flavorful crust.
3. Place the vegetable oil into a Dutch oven or large, heavy-bottomed pot. Heat the oil over medium heat. You may need to add more oil as needed to prevent sticking.
4. Carefully brown the meat in batches, ensuring not to overcrowd the pot. Overcrowding will lower the temperature of the oil and cause the meat to steam instead of brown. Set the browned meat aside.
5. Add the diced onions to the pot and cook until softened and translucent, about 5-7 minutes. Scraping up any browned bits from the bottom of the pot will add extra flavor to the soup.
6. Return the browned meat to the pot. Add the stewed tomatoes, beef broth, bay leaf, and cayenne pepper.
7. Dump any leftover seasoned flour mixture into the pot. Don’t let that flavor go to waste!
8. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 30 minutes. Simmering allows the flavors to meld together beautifully.
9. Add the cubed red potatoes and sliced carrots to the pot.
10. Bring the mixture back to a boil, then reduce the heat and simmer, covered, for 35 to 40 minutes, or until the potatoes and carrots are tender.
11. Add the drained whole kernel corn just before serving. Heating it through is all it needs, as longer cooking will make it mushy.
12. Remove the bay leaf before serving.

Expert Tips & Tricks

• Sear the meat properly: Resist the urge to overcrowd the pot when browning the meat. Brown in batches to achieve a rich, deep color, which translates to more flavor in the final soup.
• Adjust the spice: The cayenne pepper adds a subtle kick. Adjust the amount to your liking – start with 1/4 teaspoon and add more to taste. For a milder soup, omit it entirely.
• Deglaze the pot: After browning the meat and cooking the onions, there might be some browned bits stuck to the bottom of the pot. This is called fond, and it’s packed with flavor. Deglaze the pot by adding a splash of beef broth or water and scraping up those bits with a wooden spoon.
• Make it ahead: This soup is even better the next day! The flavors have more time to meld together. Prepare the soup a day in advance and store it in the refrigerator.
• Thickening Options: If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last 15 minutes of cooking time.

Serving & Storage Suggestions

Serve this Packer Country Soup hot, garnished with a dollop of sour cream or a sprinkle of fresh parsley, if desired. It’s fantastic on its own or served with crusty bread for dipping.

Storage:

• Room Temperature: Do not leave at room temperature for more than 2 hours.
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Please note that these are estimated values and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	531 kcal	N/A
Calories from Fat	265 g	50%
Total Fat	29.5 g	45%
Saturated Fat	11.1 g	55%
Cholesterol	94.3 mg	31%
Sodium	1215 mg	50%
Total Carbohydrate	37.1 g	12%
Dietary Fiber	5.2 g	20%
Sugars	8.1 g	32%
Protein	30.9 g	61%

Variations & Substitutions

• Gluten-Free: To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the beef broth is also gluten-free.
• Vegetarian Option: While this recipe is traditionally made with beef, you can adapt it for a vegetarian version by using hearty vegetables like mushrooms and lentils. Substitute the beef broth with vegetable broth.
• Different Meats: While chuck roast is recommended, you can also use other cuts of beef like stew meat or even short ribs for a richer flavor. You could also use ground beef or sausage for a quicker version.
• Spice It Up: For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce along with the cayenne pepper. You could also add diced jalapeños to the pot when you cook the onions.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as celery, parsnips, or turnips.

FAQs (Frequently Asked Questions)

Q: Can I use frozen vegetables in this soup?
A: Yes, you can substitute frozen vegetables for fresh. Add them during the last 20 minutes of cooking time to prevent them from becoming mushy.

Q: How do I prevent the meat from becoming tough?
A: The key to tender meat is to simmer it low and slow. Make sure to keep the heat low and allow the soup to simmer gently for at least an hour and a half.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the meat and cook the onions in a skillet first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the corn during the last 30 minutes of cooking time.

Q: What kind of potatoes are best for this soup?
A: Red potatoes are a great choice because they hold their shape well during cooking. Yukon gold potatoes are another good option. Avoid using russet potatoes, as they tend to fall apart.

Q: How do I know when the soup is done?
A: The soup is done when the meat is fork-tender and the vegetables are cooked through. The potatoes and carrots should be easily pierced with a fork.

Final Thoughts

This Packer Country Soup is more than just a recipe; it’s a connection to simpler times, a warm hug in a bowl. I encourage you to try it for yourself, whether you’re a lifelong Wisconsinite or just looking for a comforting and flavorful meal. Don’t be afraid to adapt it to your own tastes and preferences. And most importantly, share it with those you love. After all, the best meals are the ones shared with good company. I’d love to hear your thoughts and any variations you create! Enjoy!