Potato-Cabbage Soup

potato-cabbage-soup
Photo by William Meppem
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 207 calories
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 8 mg
    • Sodium 745 mg
    • Protein 9 mg
    • Carbohydrate 32 g
    • Fiber 10 g
    • Iron 2 mg
    • Calcium 114 mg

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1tablespoon unsalted butter
  3. Check 1/2 head Savoy cabbage, shredded
  4. Check 3 scallions, trimmed and chopped
  5. Check 3 garlic cloves, peeled and halved
  6. Check kosher salt
  7. Check 4cups chicken broth
  8. Check 1pound Idaho potatoes, peeled and cut into 1/2-inch thick slices
  9. Check 3 dried bay leaves

Directions

  1. Heat the oil and butter in a large saucepan over medium heat.
  2. Add the cabbage, scallions, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes. Remove ⅓ cup of the cabbage and set aside.
  3. Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
  4. Using a blender, puree the soup until smooth. Before serving, sprinkle the soup with the reserved cabbage.