Add the diced pork to a dutch oven over medium-high heat. Cook the pork, stirring often, until crispy, about 6 minutes. Use a slotted spoon to transfer the cooked pork to a paper towel lined plate and set aside.
Discard all but about 2 TBSP of fat from the pork in the dutch oven and keep the heat at medium-high. Add the onion and celery and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add the potatoes, water, 1 tsp salt, and 1/4 tsp pepper and bring to a boil.
Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
Transfer half the soup into a blender and puree. Pour the pureed soup back into the dutch oven and stir to combine.
Pour in the heavy cream and cook until heated through. Taste the soup and season with additional salt & pepper if necessary.
Ladle the soup into bowls and sprinkle the tops with green onion, cheese, and crispy pork belly.
22 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment