With all this blustery weather we have had in Central Florida this weekend, it seemed like a good time for some comfort food. Soup, no matter what kind, is always comfort food for me. I love soup. Now that October is here and the weather is finally not 120 degrees every day, soup’s on!
I love this recipe and it is so easy to make. It would double easily for a large crowd or cut in half for a smaller one. It takes about 30 total minutes of cooking time and maybe 5-10 minutes of prep time. I would say that this recipe feeds about 5-7, depending on portion size.
I use butter and heavy cream from grass-fed cows, so i feel no guilt about eating it! 🙂 I do use the ground pork that is 80-20 on the fat content, because it isn’t greasy, but still has a lot of flavor. In fact, you don’t even have to drain it, once you’ve browned it good. This is such a tasty and savory soup, and is one of my favorites.
This soup goes great with some fresh, lightly toasted, crusty bread.
- 7-8 medium-small sized potatoes, cut into 1″ cubes (I prefer Yukon Gold, but you can use what you like)
- 1.5 – 2 lbs ground pork
- 1 large sweet onion, chopped
- 1 cup heavy cream
- 1/4 cup butter
- 8-10 cups chicken broth, depending on how much broth you prefer. I use 8 teaspoons of Chicken-Better than Bouillon, whisked into 8 cups of water.
- 1 tbsp vanilla extract
- salt and freshly ground black pepper, to taste
Heat a soup pot over medium heat and add the butter. When melted, add in the onion, salt and pepper, and saute for 1-2 minutes. Pour in the chicken broth and bring to a rolling boil. Add in the potatoes and cook until they are just fork tender. Meanwhile, season pork with salt and pepper, and brown over medium heat in a large skillet, until cooked thoroughly. Add the cooked sausage to the potatoes, along with the cream and vanilla and stir to combine.