It's Cold Outside, Belly Warming Soup Inside

This soup was very tasty and I will definitely be making it again later this week.

Cabbage Potato Soup

Serves 6

3 Tbsp butter or margarine
1 large sweet onion, chopped
3 c chopped cabbage
5 cloves garlic, minced
4 c vegetable broth
2 large baking potatoes, peeled and finely diced
3Tbsp chopped parsley
1 celery stick, finely diced
1 tsp black pepper
1/2 c half and half
2 c shredded cheddar cheese
salt to taste


Kitchen Gadgets I used: garlic mincer, food chopper, small knife, and large knife, cutting board, measuring spoons, measuring cups, and a 4 c measuring cup


cabbage side note: I chopped the cabbage because I refuse to pay more for a bag of shredded cabbage. I pureed it later in the blender.

I combined the cabbage, garlic, and onion in one bowl and the potatoes, parsley, celery, and pepper in another bowl before starting so that everything was ready to go.

In a large pot, melt the butter. Add onion, cabbage, and garlic; sautée for about 7 minutes or until onion is soft and transparent. Stir occasionally and make sure to inhale the fragrance , it is such a soothing smell.

Add the broth, potatoes, parsley, celery, and pepper.

Bring to a boil, reduce heat and simmer for 20 minutes. Potatoes should be soft and easily smashed. While the soup was simmering, I grated my cheese. I always grate my own cheese, it's fun and I think the "anti-caking agent" used in shredded cheese is creepy and unnatural.

I then got out my blender and pureed 3/4 of the soup for a more universal texture. Pureed soup is more appealing for me and my taste buds. I only put 2 oz at a time in the blender to prevent the blender from exploding.

I put all of the soup back in the pot. Stir in half and half and cheese. Heat over low heat, stir often until cheese is melted. (I didn't have any cheddar cheese so I used a local Garlic Parsley Farmer's Cheese)

Taste and season with salt, or more pepper if needed.




Picture was less than thrilling, so black and white wins today.