Creamy Potato Soup with Smoked Ends

Creamy Potato Soup with Smoked Ends

From Birch Creek Farmery


1-2lbs smoked pork ends
1.5  cups chopped onion
6 cups chicken bone broth
2lbs cubed russet potatoes
2/3 cup butter
1/2 cup flour
4 cups milk
1t salt
2t black pepper
8 oz whole milk Greek yogurt
Sliced green onion or parsley
Shredded cheese


Chop the pork ends and brown in a skillet until crispy, stirring often.

Remove browned ends and add chopped onion to the skillet, using the drippings to prevent sticking. Cook until translucent.

In a large pot, add cooked onion, drippings, potatoes, and bone broth. Cook until potatoes are tender (about 12-15 minutes)

Using your original skillet, melt your butter and whisk in flour until smooth paste forms. Continue stirring until the flour has browned and lends to a nutty aroma.

Add your milk slowly to the flour paste in small amounts, stirring constantly to prevent lumps from forming.

Once the milk is completely added, cook a few minutes to thicken then add the milk mixture to the broth pot.

Allow the soup to come to a simmer and add greek yogurt along with green onions/salt/pepper/cheddar cheese to taste