Since I moved to Michigan, my soup making skills have gotten so much better. Probably because it is so cold here thanks to the lake effect, and a pot of hot soup simmering in the kitchen makes me forget how cold it is outside.
I like soups that are chock full of meats and vegetables and spices, so I was really glad to find a recipe for Hangover Soup. It has a really funny name, but it is absolutely delicious and filling. I found this recipe on Food Network and adapted it for my family’s tastes.
It has a rich, creamy broth redolent of pork and bacon, and full of hearty vegetables. Best of all, you can make it in the crockpot and go about your day.
Adapted from Food Network
Makes 8 Servings
- 8 cups of chicken broth
- 5 pieces of center cut bacon
- 2 cups pork loin, chopped
- 2 links of sweet Italian sausage, chopped
- 2 cups of cubed potatoes
- 2 cups of chopped carrots
- 1 cup of chopped celery
- 3 cloves of garlic, minced
- 1/2 cup diced onion
- 1/2 cup heavy cream
- One teaspoon each of Paprika and Bay Leaf, Salt and Pepper
- Prepare the crockpot by drizzling a little olive oil in the pot
- Cook the chopped bacon over medium high heat. Remove the bacon but leave the drippings in the pan. Place the bacon into the crockpot.
- Fry the diced garlic, pork loin, and sausage in the bacon drippings until cooked. Drain off the fat and add the cooked meat to the crockpot.
- Add the carrots, celery, potatoes, and onions to the crockpot. Add the seasonings and stir.
- Pour the chicken broth in, and put the temperature on low. Cook for 4-6 hours. If you’re in a hurry, you can cook for 2 on high.
- Before serving, stir in the cream.
- Serve with bread and enjoy!