- 2 Tablespoons of unsalted butter
- 4 cups thinly sliced leeks, white-colored and lightweight eco-friendly parts only
- 4 cups chicken broth*
- 2 large russet taters, peeled, reduce 1/2 inch pieces
- 1/2 teaspoon ground white-colored pepper
- 2 cups pork, diced
- 1/4 cup cream or half and half (optional)
- Salt to taste
- 3 Tablespoons of fresh parsley, chives or dill, chopped
*If cooking gluten-free use homemade chicken stock or gluten-free packaged broth.
1 Melt the butter inside a large saucepan over medium heat. Add some leeks, prepare a few minutes, stirring from time to time. Add chicken broth, taters and pepper. Provide a boil over medium high temperature.
2 Reduce heat cover and simmer 25 minutes or until vegetables are extremely tender. Utilizing a blender or mixer, employed in batches, process until smooth.
3 Stir in diced pork and cream. Season to taste with salt. Garnish with parsley, chives or dill.
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Adapted from the recipe provided by Johnson Dairy Farm .
Showing 4 of 27 Comments
Great recipe. I added two garlic clove cloves. In the finish I added two tbsp . butter, some cream and instant roasted garlic clove mashed taters (Gloria Crocker) to thicken. Everybody went wild. I guess I ought to refer to it as creamed leek and potato soup with garlic clove. Anything you refer to it as. it tastes great!!
Because we have leftover pork (bone incorporated) would making pork stock for that liquid be over-pork-ification?
It was great! I'd leftover pork for Christmas, which means this was perfect. I capped it with shredded cheese. It had been simple and easy , affordable to create. It taste enjoy it required all day long to create.
I really like this soup. Leeks happen to be appearing on purchase my home and that i just designed a pot a week ago. Since I Have love the level of smoothness of the soup but like getting chunks I take 1/2 the soup and puree it after which blend back with the remainder. I’ve also added minced garlic clove simultaneously because the leek and chopped parsnip (wow exactly what a flavour) wile adding the potato. How much of an awesome simple recipe. I had been pleased to view it in your blog.
I harvested leeks from the garden today and offered this soup tonight. We loved it greatly.
I diced the leeks really small and required a potato masher towards the pot instead of puree the soup. I made use of fresh chives and parsley. I didn’t have cream and so i drizzled just a little milk over each bowl.
I’ll make it can.