Pork Potato Soup Recipes

POTATO AND PORK BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes in a 10x15 inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour this over the pork and potatoes.
• Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until potatoes are tender and the internal temperature of the pork reaches 145 degrees F (63 degrees C).

ROAST PORK SOUP

Steps:

• In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

CARROTS, POTATOES, AND PORK RIBS SOUP

Steps:

• Wash the pork ribs, potatoes, and carrots.
• Put water, pork ribs, potatoes, and carrots into a pot and boil. Add salt and pepper to taste.
• Simmer and cook for 3 to 4 hours or until ribs are completely cooked. Can also be made in a crockpot set at low for 6 to 8 hours.

LEFTOVER PORK AND POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and cook on medium until the onions just start to turn translucent.
• Add the mushrooms and garlic and cook until the vegetables start to become soft.
• Add the potatoes and chicken stock and simmer, cooking until the potatoes are fork-tender, about 15-20 minutes.
• Add the leftover pork, seasonings and kale and cook until the kale is wilted and the pork is heated through, about 5-10 minutes.
• Taste and adjust seasonings, if needed.

GAMJATANG (PORK BONE SOUP)

Steps:

• Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
• Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
• In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
• While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
• Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
• Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
• Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

PORK & POTATO SUPPER

Steps:

• In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.

PORK CHOP SOUP

Steps:

• Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
• Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
• Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

POTATO SAUSAGE SOUP

Steps:

• Add diced celery, potatoes and onions to a medium saucepan, and cover with just enough water to cover vegetables. Cook until fork tender.
• Meanwhile, brown and crumble sausage; drain excess grease if needed.
• Add browned sausage to potato mixture.
• In a small saucepan, melt butter. Add flour, stirring for 30 seconds with whisk. Add milk and cook and stir until thick.
• Once milk sauce is thick, add it to the potato mixture. Bring the soup to a boil until thickened and hot.
• Season with nutmeg, starting with one shake. Taste and add up to three shakes. Season generously with salt and pepper to taste.

PORK POTATO SOUP

Steps:

• Slice the onions.
• Cut the pork steak in cubes of 1cm.
• Peel the potatoes, wash and cut them in quarters.
• Add the oil to the pan (preferably a glass pan ) over medium heat and fry the onions. When the onions start to become tender add the pork cubes . Stir from time to time until they loose their pink color.
• Add the potatoes and fry for few minutes.
• Add the vegetable stock and top it with hot water until you cover the potatoes.
• Bring it to a boil and simmer for 15 min or until the potatoes are tender.
• Blend with a hand mixer. Add the cabbage and simmer for 5 min.
• Turn off the heat and leave it standing on the stove until the cabbage is tender. Reheat before serving.Garnish as desired.

SWEET POTATO AND PORK SOUP

Steps:

• In a plastic bag or a bowl with a lid, combine first five ingredients making sure all the pork is coated.
• In a dutch oven, or large pot heat oil over medium heat until hot but not smoking.
• Add onions and the flour coated pork, including extra flour if any.
• Cook until pork is browned and onions are soft, about 10 minutes.
• Add chicken broth and bring to a boil,then add sweet potatoes.
• Reduce heat to simmer, and cook until potatoes are fork tender.
• Add leftover veggies and simmer until veggies are heated through.
• Serve with your favorite cornbread or biscuit recipe.