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
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Ingredients
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4
strips bacon
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1 tablespoon
butter
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1/2 cup
diced celery
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1 cup
sliced leek
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1/2 cup
diced onion
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4 - 5 cups
diced potatoes
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4 cups
chopped savoy cabbage
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8 cups
unsalted chicken stock
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1 tablespoon
salt
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1 tablespoon
black pepper
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1
bay leaf
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1 1/2 cups
whole milk ricotta
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1/2 cup
sour cream
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3
green onions, thinly sliced
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Grated cheddar for garnish
Directions
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In a dutch oven or soup pot, cook the bacon until crispy. Remove and drain on a paper towel.
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Leaving the bacon fat in the pot, add the butter, leek, celery and onion and saute until everything softens up.
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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.
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Cool the soup a bit, fish out the bay leaf and puree the soup in batches in a food processor or blender.
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Return the puree to the pot and with the heat at medium, whisk in the ricotta and sour cream until fully incorporated.
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Stir in the green onions.
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To serve, ladle the soup into bowls and garnish each with some cheddar and the reserved bacon ( which you have crumbled).
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!
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