Cabbage and Potato Soup with Bacon
By America's Test KitchenPublished on October 19, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
8 slices bacon, cut into 1-inch pieces1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces1 small head green cabbage (1¼ pounds), cored and cut into 2-inch piecesSalt and pepper ¼ teaspoon red pepper flakes 4 cups chicken broth 2 bay leaves ¼ cup minced fresh chives
Before You Begin
Russet potatoes can be substituted for the Yukon Gold potatoes, if desired.
Instructions
- Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
- Add potatoes, cabbage, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.
- Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 slices bacon, cut into 1-inch pieces
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 small head green cabbage (1¼ pounds), cored and cut into 2-inch pieces
Salt and pepper
¼ teaspoon red pepper flakes
4 cups chicken broth
2 bay leaves
¼ cup minced fresh chives
Ingredients
8 slices bacon, cut into 1-inch pieces
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 small head green cabbage (1¼ pounds), cored and cut into 2-inch pieces
Salt and pepper
¼ teaspoon red pepper flakes
4 cups chicken broth
2 bay leaves
¼ cup minced fresh chives
Ingredients
8 slices bacon, cut into 1-inch pieces
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 small head green cabbage (1¼ pounds), cored and cut into 2-inch pieces
Salt and pepper
¼ teaspoon red pepper flakes
4 cups chicken broth
2 bay leaves
¼ cup minced fresh chives
Why This Recipe Works
Mashing a portion of the cooked potatoes adds body to this comforting soup.
Before You Begin
Russet potatoes can be substituted for the Yukon Gold potatoes, if desired.
Instructions
- Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
- Add potatoes, cabbage, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.
- Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serve.
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