Potato-Cabbage Soup

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 Real Simple

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Recipe Time

Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calcium: 114mg
  • Calories: 207
  • Calories from fat: 0%
  • Carbohydrate: 32g
  • Cholesterol: 8mg
  • Fat: 7g
  • Fiber: 10g
  • Iron: 2mg
  • Protein: 9mg
  • Saturated fat: 2g
  • Sodium: 745mg

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

  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.
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