Potato-Cabbage Soup

Potato-Cabbage Soup Recipe
Photo: Michael Paul
This simple, creamy potato soup gets extra flavor with the addition of Savoy cabbage, scallions, and garlic.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Kay Chun,

April 2003
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