We had a hankering for some potato soup again and figured we would skip the whole pork hock and just have a bacony potato soup. Well I forgot about the smokehouse in Super Saver and well they had hocks.
I figured I would kick the stock up a bit with some veg. So busted out the usual stuff and threw all the stuff in the pressure cooker with some of the chicken stock we made from our last roast chicken. Cooked for an hour and took out all the solids after a good squeezing. Used some cheese cloth to get the chunky bits out and separated the fat off. What was left was a really dark brown liquid which scared Theresa. It was like concentrated pork and veg evil. The white enamel and flash make it look a bit light, but trust me it was powerful. We decided to melt the other bag of chicken stock in there and split it up into two batches of soup worth.
The potato soup was pretty good, but I goofed while cooking it and the milk curdled, which was a bummer (keep an eye on the temp I learned once again.)
Yup That is an onion in the bag. I think I have finally overcome my fear of onions.
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I asked here and over on the forum. My main question was how will I thicken it. It simmered for 7 hours and thickened up just fine on its own. It was rather pork flavored and made a fine meal.
The night before Theresa said “pressure cook that hock”, which was an excellent idea. The hock was from Hollenbeck Farms and really well smoked. I found the chicken broth can to be rather comical, it was huge. One hour and the hock gave up its goodness.
I picked apart the leavings of the hock. Theresa really did not want any of that meat in the soup, But I thought it would of been awesome. Used my fat separator to get the fat off and threw it in the fridge.
Ran into a friend at Ideal and she had been following the post over on the forum and suggested using a mix of taters. So I picked up some gold taters. Loaded up the pot with the porkified chicken stock, a pint of half and half, one russet and a gold potato sliced thin and got it simmering.
About an hour later I smooshed the taters up good by running them through my fine mesh strainer. Added some bacon ans simmered for hours. Towards the end I added a bit of table cream and more taters.
The dairy thickened up good, the taters added their thickening power as well. It was very strongly flavored since I used uber bacon and the hock. It was awesome.
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