Pigskin Soup
Ingredients
- 8 slices bacon cooked and crumbled (reserve drippings)
- 1 cup diced onion
- 1 cup diced celery
- 1/4 cup flour
- 1/2 teaspoon dried thyme
- 1 teaspoon dry ground mustard
- 1/2 teaspoon Black Pepper
- 1 tablespoon Worcestershire Sauce
- 1 bay leaf
- 1/2 cup white wine preferably Chardonnay) optional
- 2 cups chicken broth
- 1 cup diced carrots
- 1-2 cups washed, peeled & diced potatoes reserve peelings - see note below
- 1 cup diced ham
- 3 cups Milk
- 1 cup shredded cheese (Havarti, Cheddar, Swiss - soft, not aged)
- Dash of nutmeg
- Green onions
Instructions
- Sauté onions and celery in bacon drippings over medium heat until tender (4-5 minutes).
- Sprinkle flour, thyme, ground mustard, and black pepper over vegetables and stir to coat; cook and stir for 2-3 minutes.
- Add Worcestershire sauce; cook and stir for 2-3 additional minutes.
- Add bay leaf and white wine, cook and stir for 3-4 minutes while flour and seasonings thicken the wine and the alcohol evaporates.
- Stir in chicken broth, carrots, potatoes and ham; simmer for 10-20 minutes or until vegetables are tender (time varies based on the size of the vegetable pieces).
- Slowly stir in one cup of the milk, stirring constantly, until milk is thoroughly warmed. Repeat two more times with remaining milk (see note below).
- Add shredded cheese, a little at a time, stirring to allow it to melt in the soup (see note below).
- Finish with a small dash of nutmeg. Remove from heat.
- Garnish with shredded cheese, green onions, potato skins (see note below), and bacon.
Notes
Adding the milk and cheese in intervals creates a smoother texture.
Baked Potato Skin Crisps: This recipe provides a delicious topping for this soup, a tasty side to any soup or sandwich and an excellent way to use the potato peelings rather than throw them away!
Leftover Mashed Potato Substitute: This soup is also a great way to use up leftover mashed potatoes. Simply omit the diced potatoes and instead add 1-2 cups of mashed potatoes right before adding the milk and cheese. Stir the mashed potatoes into the soup base until completely warmed and distributed (i.e. few clumps of potato are left).
Baked Potato Skin Crisps: This recipe provides a delicious topping for this soup, a tasty side to any soup or sandwich and an excellent way to use the potato peelings rather than throw them away!
Leftover Mashed Potato Substitute: This soup is also a great way to use up leftover mashed potatoes. Simply omit the diced potatoes and instead add 1-2 cups of mashed potatoes right before adding the milk and cheese. Stir the mashed potatoes into the soup base until completely warmed and distributed (i.e. few clumps of potato are left).