Serves a Crowd

Puree of Potato, Cabbage and Ricotta

March 15, 2011
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
Ingredients
  • 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 This Recipe
Directions
  1. In a dutch oven or soup pot, cook the bacon until crispy. Remove and drain on a paper towel.
  2. Leaving the bacon fat in the pot, add the butter, leek, celery and onion and saute until everything softens up.
  3. 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.
  4. Cool the soup a bit, fish out the bay leaf and puree the soup in batches in a food processor or blender.
  5. Return the puree to the pot and with the heat at medium, whisk in the ricotta and sour cream until fully incorporated.
  6. Stir in the green onions.
  7. To serve, ladle the soup into bowls and garnish each with some cheddar and the reserved bacon ( which you have crumbled).

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!