If you grew up in the 80’s you probably remember the ever popular slogan “Pork – the other white meat”. It was an effort by the pork industry to get more people to eat pork regularly and not just for big holidays when they had ham. And being a child of the 80’s – it has always stuck in my mind! So I try to make at least one meal with pork each week. This week was a Pork & Potato Soup!
You can basically treat pork just like chicken. You just need to make sure you are working with similar thicknesses and cuts. In general, I trade pork chops (tenderloin) for chicken breasts and pork shoulders for chicken thighs.
This soup is so easy to put together that I actually got this into the slow cooker while I was feeling rather under the weather. And it made dinner a breeze that evening. I was able to rest and get to feeling better while the soup was cooking away filling the house with delicious aromas.
I made what’s called “Butter Swim Biscuits” with this. They are a rich and yummy easy to make biscuit – good for all kinds of meals. You can look it a recipe up on Pinterest – there are lots of variations. Some use buttermilk, some use more or less butter. But it’s basically 3 cups flour, 5 tsp baking soda, 4 tsp salt, 4 tsp sugar, 1 cup heavy cream, and one cup milk all mixed to a wet dough. You melt 1 and half sticks of butter in a 13×9 pan and then add the dough. Spread the dough out to fill the pan – the butter will be all over it. It’s a good idea to “cut” the dough into 12 piece before putting it into the oven – it will be easier to cut after. You then put it in a 400deg oven for 35 minutes.
Now Let’s Get Cookin’!
Pork & Potato Soup
- Slow Cooker
- 2 lb Pork Chops or Shoulder cut into 1-in chunks
- 2 lb Red Potatoes cut into 1-in chunks
- 1 Leek halved and thin sliced
- 1 Sweet Onion diced
- 3 Garlic Cloves minced
- 1 qt Chicken Broth
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- 1 tsp Dill
- 1 tsp Dried Chives plus more for garnish
- 1 tsp Salt
- 1 tsp Pepper
- 8 oz Cream Cheese
- 1 cup Heavy Cream
- 2 cup Cheddar Cheese shredded, plus more for garnish
- Prepare all of the ingredients.
- Add everything EXCEPT the heavy cream and cheddar cheese to the slow cooker. Secure lid and cook on low for 5½ hours.
- Remove lid and ladle ⅓ of the soup in to a bowl and blitz with an immersion blender (or into a blender, just use caution). Return to slow cooker and add heavy cream and cheese. Stir to combine. Secure lid and cook for remaining 30 minutes.
- Serve with a sprinkle of additional cheese and dried chives on top.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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