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Gold Potato Soup with Crispy Pork

A rich and creamy potato soup made with gold potatoes and topped with green onion, cheddar cheese, and crispy pork belly.
Gold Potato Soup with Crispy Pork

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Servings: 6
Total Time: 45 minutes
Recipe by: Frankie


6 ounces pork belly, diced
1 yellow onion, diced
1 rib of celery, diced
2 pounds gold potatoes, cut into 1-inch pieces
4 cups water
salt & pepper
1/2 cup heavy cream
1 bunch green onions, thinly sliced
4 ounces sharp cheddar cheese, shredded


1. 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.

2. 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.

3. Add the potatoes, water, 1 tsp salt, and 1/4 tsp pepper and bring to a boil.

4. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.

5. Transfer half the soup into a blender and puree. Pour the pureed soup back into the dutch oven and stir to combine.

6. Pour in the heavy cream and cook until heated through. Taste the soup and season with additional salt & pepper if necessary.

7. Ladle the soup into bowls and sprinkle the tops with green onion, cheese, and crispy pork belly.

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Gold Potato Soup with Crispy Pork

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