Made this last night for dinner. Came out extremely tasty.
Dice about a cup of bacon, toss it into a preheated soup pot on medium heat.
Cut 2 boneless pork chops into 1/2 inch cubes. Toss into the pot with the bacon. Stir occasionally.
Add about 4 cups of chicken broth (two cans if you cheat like I do)
Cut 6-8 potatoes into cubes, toss into the pot. I use russet, can probably use just about any type of potato. The chicken broth should just barely or even not quite completely cover the potatoes. Peeling the potatoes is optional. I just gave em a good scrub and left the skin on.
Add 1-2 teaspoons of celery flakes, 2 tablespoons of diced garlic, about half a teaspoon of onion powder and fresh ground pepper to taste (I probably added about a teaspoon).
Stir.
Cover, and let it come to a boil, then lower the heat to a simmer til the potatoes are nice and tender. Use a potato masher if you want to partly mash some of the potatoes.
Add about a cup of milk and a cup of sour cream, mix well. Add 1/4 to 1/2 cup shredded romano cheese and about the same amount of shredded parmesan cheese. Cover, and let it heat for a half hour or so, stirring occasionally.
Ladle into a bowl. Enjoy.
Makes about 4 servings, depending on how many potatoes you use and what size your bowls are.
Dice about a cup of bacon, toss it into a preheated soup pot on medium heat.
Cut 2 boneless pork chops into 1/2 inch cubes. Toss into the pot with the bacon. Stir occasionally.
Add about 4 cups of chicken broth (two cans if you cheat like I do)
Cut 6-8 potatoes into cubes, toss into the pot. I use russet, can probably use just about any type of potato. The chicken broth should just barely or even not quite completely cover the potatoes. Peeling the potatoes is optional. I just gave em a good scrub and left the skin on.
Add 1-2 teaspoons of celery flakes, 2 tablespoons of diced garlic, about half a teaspoon of onion powder and fresh ground pepper to taste (I probably added about a teaspoon).
Stir.
Cover, and let it come to a boil, then lower the heat to a simmer til the potatoes are nice and tender. Use a potato masher if you want to partly mash some of the potatoes.
Add about a cup of milk and a cup of sour cream, mix well. Add 1/4 to 1/2 cup shredded romano cheese and about the same amount of shredded parmesan cheese. Cover, and let it heat for a half hour or so, stirring occasionally.
Ladle into a bowl. Enjoy.
Makes about 4 servings, depending on how many potatoes you use and what size your bowls are.
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