Potato-Cabbage Soup

potato-cabbage-soup
Photo by William Meppem
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  • Serves 4
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  • Nutritional Information
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    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

Heat the oil and butter in a large saucepan over medium heat.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.Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.Using a blender, puree the soup until smooth. Before serving, sprinkle the soup with the reserved cabbage.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 tablespoon 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 4 cups chicken broth
  8. Check 1 pound 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.