Potato and Cabbage Soup
This Irish-inspired potato soup is a hearty blend of vegetables and crispy bacon, creating a comforting bowl of goodness perfect for chilly days.
Equipment
- large saucepan
Ingredients
- 8 ounces bacon cut into 1 inch slices (optional)
- 1 cup onion diced
- 1 cup carrot diced (optional)
- 1 cup celery diced (optional)
- 2 large leeks rinsed and thinly sliced
- 1/2 teaspoon caraway seeds
- 6 cups chicken broth or vegetable broth
- 2 cups cabbage chopped
- 2 pounds potatoes cut into bite sized pieces
- 1/2 cup sour cream
- 1 tablespoon white vinegar (optional)
- 1 tablespoon parsley chopped (optional)
- salt to taste
- pepper to taste
Instructions
For the Soup:
- In a large saucepan, cook the bacon over medium heat until crispy. Once done, remove the bacon and leave around two tablespoons of bacon fat in the pan.
- In the remaining bacon fat, sauté the onions, carrot, celery, leeks, and the white parts of the green onions until they soften, which should take about 10 to 15 minutes.
- Once the vegetables are tender, stir in the caraway seeds, add the broth, followed by the cabbage and potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are soft, approximately 20 minutes.
Final Touches:
- After cooking, turn off the heat and gently blend in the sour cream, vinegar, parsley, bacon, and the green parts of the onions. Finally, season with salt and pepper to your liking.
- Serve your delicious potato and cabbage soup warm and enjoy!