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Copy LinkCreamy Cabbage and Potato Soup
Servings: 6
Total Time: 1 hour
Ingredients
1 lb Yukon gold potatoes, diced 1/2 inch
4 TBSP unsalted butter
1 cup yellow onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 1/2 lbs 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
1. Put the potatoes in a pot and cover with water. Boil until potatoes are just tender. Drain and set aside.
2. 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.
3. Add the flour and stir for 5 minutes over medium low.
4. Add the vegetable broth while slowly stirring. Bring to boil. Lower the heat to low and simmer 20 minutes.
5. Return potatoes to the pot, add the half & half and heavy cream and simmer 20 minutes stirring often.
6. Ladle into bowls and enjoy.
2. 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.
3. Add the flour and stir for 5 minutes over medium low.
4. Add the vegetable broth while slowly stirring. Bring to boil. Lower the heat to low and simmer 20 minutes.
5. Return potatoes to the pot, add the half & half and heavy cream and simmer 20 minutes stirring often.
6. Ladle into bowls and enjoy.
Notes/Tips
* You can simmer this for an hour or leave on warm in a slow cooker all day.* This, like so many other soups is best the second day.