1 pound Yukon gold potatoes, cut into 1/2-inch pieces
4 TBSP unsalted butter
1 cup yellow onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 1/2 pounds green cabbage, diced
1/2 tsp granulated garlic
pinch dill
1/4 tsp salt
pinch white pepper
1/4 cup all-purpose flour
4 cups vegetable broth
1 cup half & half
1/2 cup heavy cream
DIRECTIONS
Put the potatoes in a pot and cover with water. Boil until potatoes are just tender. Drain and set aside.
In a Dutch oven melt the butter and add the onion, celery, carrots, cabbage, garlic, dill, salt & pepper. Cover with a lid and sweat over low medium heat until all vegetables are tender. About 15 minutes.
Add the flour and stir for 5 minutes over medium low.
Add the vegetable broth while slowly stirring. Bring to boil. Lower the heat to low and simmer 20 minutes.
Return potatoes to the pot, add the half & half and heavy cream and simmer 20 minutes stirring often.
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