A Very Good Fall Soup

Pork, Leek & Potato Chowder

While I retest a recipe I’m just giddy to share with you from our first Friendsgiving of the season (yes, we had a Friendsgiving before Halloween, and honestly, it was brilliant— I could celebrate these fall flavors and foods all season long!), I wanted to share a perfectly seasonal recipe that I originally developed for Enos Farm in Spring Green, Wisconsin a couple of weeks ago.

It is the exact thing I’m craving during this very abrupt cold snap- a deeply nourishing, robust, and creamy soup packed full of leeks, potatoes, kale, and ground pork. It’s immensely simple to make, and just as delicious. I love fall. I love soup season.

Also, if you want to see the other recipes I’ve created for Enos Farms over the past many months, be sure to check out the recipe page on their website (and if you’re local to Madison, Waunakee, Mineral Point or Spring Green, grab some tasty local groceries while you’re there).

-Lauren

Pork, Leek & Potato Chowder

Serves 6
Takes 1 hour

1 pound ground pork
2 tablespoons butter
2-4 garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large leeks, white and pale green parts only, halved and sliced
4 cups chicken stock
1 pound gold potatoes, cut into 1/2-inch pieces
1/4 teaspoon red pepper flakes
1 cup heavy cream
1 cup milk (2% or whole work best)
1/2 teaspoon dried oregano
1 bunch kale, stems removed, and roughly chopped

1. In a large stock pot or Dutch oven, cook ground pork over medium heat until browned, about 8-10 minutes. Add butter and reduce heat to medium low. Once the butter is melted, add garlic, salt, and pepper. Sauté for two minutes until fragrant, then add leeks. Sauté gently until well-softened and just beginning to caramelize, about 6-8 minutes. 

2. Stir in chicken stock, scraping any brown crispy bits from the bottom of the pan into the mixture. Add potatoes and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 15 minutes.

3. Stir in cream, milk, dried oregano, and kale. Return to a gentle simmer and cook until kale is well-wilted, about 5 minutes. Taste and adjust salt and pepper to taste. Serve warm.