Featured Pinch Tips Video
- 6 oz
- bacon cut into 1/2 inch pieces, amount can be adjusted to taste
- yukon gold or red potatoes, diced, these types of potatoes have a better texture for soup than russet
- 1 small
- onion diced
- 1 stick
- butter or margarine
- 1 Tbsp
- wondra flour
- 1/2 c
- heavy cream
- head of cabbage or kale or combo of both
- 2 c
- 1 tsp
- sea salt
- 1/4 tsp
- black pepper
- 1/2 tsp
- moroccan seasoning or fresh ground corriander and pepper flakes
- 2 Tbsp
- butter for frying pan, you can add a little olive oil to keep butter from getting too brown
1Dice onions and potatoes, no need to peel the potatoes unless you prefer them that way. Shred the cabbage add all to a frying pan and cook just until potatoes begin to get soft. Season with salt and pepper and half Moroccan seasoning
2While the veggies are cooking, make a thin bechamel sauce with the butter, flour, and milk.
Melt butter, add flour and cook on medium for about a minute. Add Milk and stir until it comes to a gentle boil and begins to coat the spoon, add the rest of the Moroccan seasoning. Add the heavy cream and simmer.
3Add the veggies, if the bacon has gotten the vegetables too greasy, drain and pat the vegetables, then add them to the liquid. Bring to a gentle boil. Do NOT cover.
Turn heat down to medium low, or what ever setting your stove needs to keep the pot at a very gentle boil. If you boil it too hard the cream and milk solids will separate and the soup will be grainy.
4Cook for 20 minutes or until the potatoes are fork tender.
You can top this with Sour Cream and Chives when serving.
You can also leave out the cabbage and add sour cream and chives to soup in pot then serve it with sour cream, chives, and bacon bits on top; to make it a "Loaded Potato Skins" soup
5If the soup seems too thick adding more milk is A-Ok!