This simple, creamy potato soup gets extra flavor with the addition of Savoy cabbage, scallions, and garlic.
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
How to Make It
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.