Potato Soup

South of France Potato Soup (vegetarian option available)

Prep time 15-25 minutes

Cook time roughly 1 hour

• 1 pound of pork loin (pork roast) cubed 1 ½ inch (optional for vegetarians)

• 4 large potatoes cubed then rinsed

• 1 ½ large onion rough chopped

• 2 carrots peeled and diced

• 4 stocks of celery diced

• 2 cloves of garlic chopped

• 3 tbs of unsalted butter

• 3 tbs of olive oil

• 2 cups of milk

• 3 tbs of South of France

• 3 miller lites or 1 quart of chicken or vegetable stock(vegetarian option) topped off with water ***actual amount will be determined by size of vegetables***

• Salt and Pepper

In a 5 quart or larger pot add combine butter and oil over medium high heat.  Add pork and brown with a heavy pinch of South of France and a pinch of salt. Once pork is browned remove it and add onion, celery, and carrots and stir sauteing until softened. At this point we want to add the meat back in with juice, garlic, rest of South of France. Stir until everything is mixed well and then add potatoes and liquid of choice. Make sure to scrape the bottom of pot when stirring in liquid.  Add water if necessary, to have liquid about 2 inches above the surface of the mixture. Stir and bring it to a boil about 10- 15 min then reduce to medium-low heat to simmer. While soup simmers and potatoes break down it important to stir regularly every 10-15 mins as the soup thickens, I can stick and burn to the bottom of the pot.  After about 40 minutes liquid has reduced to the point where the access is gone and potatoes are broken down, warm milk over low heat for 5 minute or until it begins to steam or lightly simmer. At this point remove soup from heat and stir in milk. Salt and pepper to taste and serve with your favorite garnishes. We fresh bacon bits, shredded cheese, and chives.