Cabbage Potato Soup

Cabbage Potato Soup Recipe

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Wendy Scott



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10 Min
25 Min
Stove Top


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4 slice
bacon, diced
1 large
onion, diced
2 Tbsp
1 1/2 c
cabbage, coarsely chopped
12 oz
chicken broth
3 large
potatoes, peeled and diced
salt and pepper to taste
1 c
egg noodles
2 c
1 c
heavy cream
2 Tbsp

How to Make Cabbage Potato Soup


  • 1Cook the bacon in the butter until it is lightly browned, then add the onion and cook for a few minutes, until the onion just begins to brown.
  • 2Add the cabbage, and cook until it is very limp.
  • 3Now add the diced potatoes and chicken stock. Salt and pepper to taste.
  • 4Cover and simmer until the potatoes are almost tender. Add the noodles on top of the mixture and cover again.
  • 5Cook for about 6 to 8 minutes, or until the noodles are almost done.
  • 6Add the milk, cream and the 2 tablespoons of butter and correct seasonings. Stir and cover the pan again.
  • 7Cook over low heat just until warmed through.
  • 8SERVING SUGGESTION: You might like a little crisp, fried, crumbled bacon and/or chopped chives or green onion tops as a tasty garnish.
  • 9TIP: Prepare onion by placing it in a covered vessel and placing it in the microwave on high, (skin on) for about 5 minutes.
  • 10When the onion is done, the skin can be slipped off easily, and then chopped.
  • 11This is equivalent to sauteeing to the point where the onion is translucent, but for this dish the onion still needs to be sauteed.
  • 12Using this method cuts out the tears and most of the odor, not to mention, no use of fat!

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About Cabbage Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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