If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 cups 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).
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
This Week's Best #F52Farmstands
Cheese peppers, grapes, and more
This week's best #F52farmstands.
Get baking this Labor Day.
Meet 2015's best sellers.
Make these recipes before it's too late.
Storage made crystal clear.