Puree of Potato, Cabbage and Ricotta

By inpatskitchen • March 15, 2011 • 2 Comments

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Author Notes: I make soup once or twice a week during the cooler months. This week with St. Patrick's Day on my mind I naturally thought of potatoes and cabbage. - inpatskitchen

Makes almost 3 quarts

4 strips bacon
1 tablespoon butter
1/2 cup diced celery
1 cup sliced leek
1/2 cup diced onion
4 - 5 cups diced potatoes
4 cups chopped savoy cabbage
8 cups unsalted chicken stock
1 tablespoon salt
1 tablespoon black pepper
1 bay leaf
1 1/2 cup whole milk ricotta
1/2 cup sour cream
3 green onions, thinly sliced
Grated cheddar for garnish

In a dutch oven or soup pot, cook the bacon until crispy. Remove and drain on a paper towel.
Leaving the bacon fat in the pot, add the butter, leek, celery and onion and saute until everything softens up.
Add the potatoes, cabbage, stock, bay leaf, salt and pepper. Bring to a boil and simmer for about 15 minutes or until the potatoes are tender.
Cool the soup a bit, fish out the bay leaf and puree the soup in batches in a food processor or blender.
Return the puree to the pot and with the heat at medium, whisk in the ricotta and sour cream until fully incorporated.
Stir in the green onions.
To serve, ladle the soup into bowls and garnish each with some cheddar and the reserved bacon ( which you have crumbled).