Monday, March 1, 2010

Cheesy Cabbage, Potato and Bacon Soup

Mother Nature in all her glory gave me one more cold snap, just for soup. Y'all know I love me some soup. This one is amazing, seriously.

I found this recipe on another wonderful blog called The English Kitchen. I emplore you, go check Marie out.

Her recipe was a bit different, I didn't have everything on hand so I changed a few things. Next time I plan on even doing a few more things. Try it, try it, try it.

Cheesy Cabbage, Potato and Bacon Soup
adapted from Cheesy Cabbage Soup

12 ounces streaky bacon, chopped
1 large onion, peeled and chopped
1/4 cups green onions, chopped
1 small/medium head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
64 ounces chicken stock
1 tsp dried parsley
1 tsp seasoning blend, your choice
1/4 tsp red pepper flakes
2-3 cups cheddar cheese, grated
6 ounces heavy cream
1 tsp dried dill tops
a few dashes of tabasco sauce

Brown the chopped bacon in a large saucepan over medium high heat, stirring, until partially crisp. Scoop out the bacon with a slotted spoon and just set aside.

Add the chopped onions and cabbage to the bacon drippings. Saute until the cabbage and onions are done, stirring occasionally.

Stir in the chopped potatoes and the chicken broth; add the parsley, red pepper flakes and seasoning of your choice. Bring to the boil and then turn the heat down to a pretty steady simmer. Simmmer for 30 minutes, or until the potatoes are quite tender.

Just before serving turn the heat off and add the cheese and cream. Stir to melt the cheese. Add the cooked bacon, chives, dill and tabasco sauce.

Serve hot with something crunchy like crusty bread or croutons. Yum!

Happy Munching,

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