Description
A comforting potato and cabbage soup that warms the soul with its creamy texture and rich flavors.
Ingredients
Scale
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 pound Russet potatoes, peeled and cut into small cubes
- 2 cups chicken broth or vegetable stock
- 2 cups half and half
- 12 bacon slices
- 8 ounces green cabbage, chopped
Instructions
- Sauté the chopped onion in olive oil over medium heat for 3-5 minutes until softened.
- Add the minced garlic, chopped carrot, and celery; cook for 5 minutes.
- Introduce the potato cubes and chopped cabbage; sauté for another 5 minutes.
- Pour in chicken broth and half and half; season, cover, and simmer for 10-15 minutes until vegetables are tender.
- Prepare the bacon by frying or baking until crispy, then chop into chunks.
- Blend the soup until smooth using an immersion blender, adding more broth if needed.
- Add 2/3 of the crispy bacon to the soup and stir. Adjust seasoning as necessary.
- Garnish with the reserved bacon and serve hot.
Notes
Customize with your choice of stock and protein. This soup freezes well for future enjoyment.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg