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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 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