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Potato-Cabbage Soup

Photo: Michael Paul
Prep time 10 mins
Other time 20 mins
Yield 4 servings
This simple, creamy potato soup gets extra flavor with the addition of Savoy cabbage, scallions, and garlic.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 head Savoy cabbage, shredded
  • 3 scallions, trimmed and chopped
  • 3 garlic cloves, peeled and halved
  • 1/2 teaspoon kosher salt
  • 4 cups chicken broth
  • 2 cups boiled Idaho potatoes, cut in 1/2-inch slices

Nutrition Information

  • calcium 114 mg
  • calories 207
  • caloriesfromfat 0 %
  • carbohydrate 32 g
  • cholesterol 8 mg
  • fat 7 g
  • fiber 10 g
  • iron 2 mg
  • protein 9 mg
  • satfat 2 g
  • sodium 745 mg

How to Make It

  1. Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.