Despite sunshine and 60 levels it's still soup season inside my house. We also have a few nice days in Feb before wet March and April dominate, which is certainly one of my personal favorite occasions of the year to obtain lower towards the beach for any couple of days.
It might be cold however the sky's blue and beach walking feels safe.
This is among individuals &"consume whatevers within the fridge&" containers of soup,
and I must express it switched out very tasty.
When I've got a pork bone It's my job to make the most popular SPLIT PEA or LENTIL AND Pork soup however it’s fun to test different things and employ up a couple of perfectly good leftovers simultaneously. Cheddar cheese is scrumptious using the pork and taters. The tastes help remind me in our favorite potato au gratin casserole and also the peas give a nice fresh spring flavor and color.
We like HONEY BAKED Pork and that i purchase one several occasions annually for special events.
Their pork is really scrumptious and also the pork bone may be the base for a lot of our favorite meals.
What is the store in your area? Are you aware they sell their pork bones ($5.79 each)?
They offer out rapidly and that i buy two or three at any given time and so i am ready when I wish to make soup or perhaps a pot of beans.
You may still get this to tasty soup even though you don’t possess a pork bone.
Just substitute chicken stock and add chopped deli pork right before serving.
5. from 2 reviews
Pork Potato Cheddar Soup
- 1 pork bone
- 10 cups water
- 2 bay leaves
- two tablespoons vegetable oil
- ½ cup carrots, chopped
- ½ cup onion, diced
- ¼ cup celery, chopped
- 2 cups taters, peeled and diced
- ¼ cup butter
- ¼ cup flour
- 1-1/2 cups milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups (8 ounces) cheddar cheese, grated
- 1-1/2 cups pork, cubed
- 1 cup frozen peas
- ½ cup parsley, coarsely chopped
- Simmer pork bone in water with bay leaves inside a large pot for 1-1/2 to two hrs, till pork is falling the bone. Remove bone and pork from liquid. Strain stock. Add taters and simmer until tender.
- Heat oil inside a large saute pan until medium hot. Add carrots, onion and celery and prepare till transparent, about 4-a few minutes. Increase soup stock.
- Inside a saucepan, melt butter. Stir in flour until smooth, then prepare for one minute. Progressively add milk, pepper and salt. Provide a boil and prepare and stir for several-4 minutes until thickened. Stir in grated cheese until melted. Increase hot stock. Stir in cubed pork, peas and parsley. Garnish with extra parsley.