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"The belly rules the mind."--Spanish Proverb

Cabbage and Potato Soup with Bacon Recipe

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This recipe for Cabbage and Potato Soup with Bacon is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices bacon, cut into 1-inch pieces
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces (can substitute Russet potatoes, if desired)
1 small head green cabbage (1¼ pounds), cored and cut into 2-inch pieces
Salt and pepper
¼ teaspoon red pepper flakes
4 cups chicken broth
2 bay leaves
¼ cup minced fresh chives
Directions:
Directions:
1
Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

2
Add potatoes, cabbage, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.

3
Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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