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Creamy Cabbage and Potato Soup
A delicious hearty meal for a cold evening.
servings: 6
total time: 1 hour
recipe by: Rae
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
- 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.
- Ladle into bowls and enjoy.
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