Potato & Pork Soup with Leek Broth
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Use the dark green parts of your leeks to make a broth for a highly-customizable potato-pork soup.
Ingredients
  • Dark green ends of 7 or 8 leeks, rinsed and chopped into 1-inch pieces
  • 8 cups water
  • 3 large Russet potatoes, peeled and cubed
  • Kosher salt
  • Freshly ground black pepper
  • Leftover cooked roast pork, cubed, shredded or sliced, as desired. You can use ham, if that's what you have, or even chicken. Leftover chicken thigh meat works very well. Keep the pieces small so they heat through fairly quickly.
Method
  1. Place leeks in pot large enough to make soup and cover with the water.
  2. Bring to a boil and then simmer for about 30 minutes.
  3. Strain broth and return to pot, discarding leek pieces.
  4. Add potatoes.
  5. Remove enough broth so that the potatoes are just covered. If you don't have enough broth, add a little water. It all depends upon the size of the potatoes you used.
  6. Add salt & pepper. If the pork you are using for this dish is salty, then keep that in mind when you add salt at this step.
  7. Bring to a boil.
  8. Simmer until potatoes are just about done.
  9. Add pork and bring back to a simmer.
  10. Cook until potatoes are done.
  11. Stamp potatoes with a potato masher, or end of a wire whisk, so that you wind up with a thick, chunky soup.
  12. Adjust seasonings.
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/the-csa-experience-part-6/