It's so funny. Everytime I put soup out for dinner my second son asks me if this is the kind of soup he likes. I always answer "yes". And he almost always does.
This soup was no exception, although he did take exception to some of the spicier ends of pork (leftover from my roasted pork loin). Even though soup is always a variation of broth, meat, spices, and vegetables, this simple recipe came together quickly and tastily. A Meals Maven exclusive!
4 c. chicken stock
1 large onion, chopped
3 potatoes, chopped
3 cloves of garlic, sliced
2 c. leftover cooked carrots
2 c. leftover pork, cubed
2 tbsp Italian Seasoning
1/2 tsp sea salt
2 tbsp butter
1/4 c whole wheat flour
2-3 heaping tsp. cornstarch
1/4 c. half-and-half
Cook the potatoes, onion, and garlic in the chicken stock on high until the potatoes are almost cooked. Add the seasoning, carrots, and pork. Turn the heat down to low.
On the stovetop, melt the butter. Add the flour, stirring until made into a paste. Add ladels of soup stock and mix well. Return the mixture to the slow cooker. Turn back to high, and bring to a boil.
Once the soup is bubbling, mix the cornstarch with the half and half, and add to the soup. Mix well, and turn off. Serve while hot.
(Edited to add on 7/11): Verdict: I pulled out the leftovers from the freezer last night for a quick meal, and both my husband and first son raved about it. What's funny about that is when it was fresh my first son thought it was awful but both my husband, myself, and my second son all enjoyed it.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.