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
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Ingredients
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1
Head Cabbage (Green)
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3
Russet Potatoes, peeled
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2
Carrots (large, peeled)
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3
Celery stalks
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2
Bacon Slices (thick cut)
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6 cups
Water
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2 cups
Vegetable Stock
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1 tablespoon
Salt
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1 teaspoon
Black Pepper
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1 teaspoon
Fennel Seeds
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4
Garlic Cloves
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3/4 cup
Half & Half
Directions
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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.
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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.
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Stir in the 3/4 Cup Half & Half.
Serve warm, and top as desired. Great with sour cream, bacon, cheese, green onions.
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