Recipe by Lorac
What's for dinner? Souper Soup! I hate to confess this, but I love dipping fresh crusty rye bread in this soup.
Top Review by papergoddess
Wonderful, wonderful!! This is not your average "cream of potato" soup. This is a hearty, meaty, one-dish meal! I didn't have ground pork, so I used ground beef, and it was great. Otherwise, I followed the recipe exactly. One suggestion I would make, Lorac, would be to give a quantity in cups or number for the potatoes. I had a hard time gauging how many potatoes made 2 lbs. I used too many and had to add more broth. Not a loss, though, since we had more soup then!!
- 2 tablespoons olive oil
- 1 lb leek, washed and sliced crosswise
- 1 large onion, finely chopped
- 2 lbs potatoes, peeled and cut into 1 inch cubes
- 4 cups beef stock
- 1⁄8 teaspoon dried thyme leaves
- 1⁄4 teaspoon garlic powder
- 3 tomatoes, sliced into thin wedges,then cut in half
- 2 tablespoons chopped fresh parsley
- 3⁄4 lb ground lean pork
- 1⁄4 cup fresh breadcrumb
- 1 small onion, minced
- 1 egg, beaten
- 2 pinches ground nutmeg
- salt & fresh ground pepper
Directions See How It's Made
- Cook leeks and onion in oil over moderate heat until onions are transparent.
- Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
- Combine meatball ingredients and shape into walnut sized balls.
- Drop into soup mixture and simmer uncovered 10- 15 minutes.
- Add tomatoes, cook 2 minutes, add parsley and serve.