Skip to main content

Join The Table to earn rewards.

Already a member?

Bacon

Creamy Potato & Cabbage Soup

March 12, 2013
0 0 out of 5 stars /
0 Ratings0 total ratings /
  • Makes 10-12 cups
Author Notes

So tasty and creamy, it almost tastes cheesy! This soup is velvety smooth, but has very little cream. In fact, you could leave out the half and half and it still feels sinful. And a cinch to make. —HeartBellyAndSoul

What You'll Need
Ingredients
  • 1 Head Cabbage (Green)
  • 3 Russet Potatoes, peeled
  • 2 Carrots (large, peeled)
  • 3 Celery stalks
  • 2 Bacon Slices (thick cut)
  • 6 cups Water
  • 2 cups Vegetable Stock
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Fennel Seeds
  • 4 Garlic Cloves
  • 3/4 cup Half & Half
Directions
  1. Chop vegetables and baccon into roughly 1 inch pieces, and place in large soup pot. Rough Chop the garlic and add to pot. Cover with the water and vegetable broth, and add the seasonings. Bring to a low boil and simmer for 45 minutes.
  2. Remove from heat and ladle vegetables and broth into a blender, working in batches. Blend until smooth and transfer to a large bowl on another large pot.
  3. Stir in the 3/4 Cup Half & Half. Serve warm, and top as desired. Great with sour cream, bacon, cheese, green onions.

See what other Food52ers are saying.

1 Review

QueenSashy September 23, 2013
What a delicious combination and I cannot wait to try it out.
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.