Potato & Savoy Cabbage Soup

I first made this ultra simple soup when I found myself with some leftover cabbage. I didn't want to trash it, and I was sick of traditional cabbage uses, so in combination with some other refrigerator staples I put together this rustic cabbage soup recipe.

Serves: 6

Ingredients

1 Medium Carrot

1 Medium Onion

1 Celery Stalk

2 Garlic Cloves 

2 Medium Potatoes

8 cups Vegetable or Chicken Stock

1/4 to 1/2 Savoy Cabbage

4 Slices of Bacon

1 Chorizo Sausage, uncooked, skin removed - OPTIONAL

1/4 Cup 35% Cream 

Knob of Butter

Salt & Pepper 

Preparation

• Roughly chop the carrot, onion, celery and garlic.
• In a thick bottomed pot melt the butter over medium heat and add the vegetables. Saute until onions are translucent, about 7 minutes.
• Add half the vegetable stock and one of the potatoes, roughly chopped, and bring to a boil. Reduce to a simmer and cook for 30 minutes or until potatoes are cooked through.
• Put the mixture in a blender (or use a hand mixer) and puree until smooth. Return to the pot and resume cooking on low heat.
• Slice the bacon into 1/4" pieces. In a separate pan add the bacon and chorizo (optional). Cook until the sausage and bacon are cooked through. Add to your soup.
• Cut the potato into 1/2" cubes. Roughly chop the cabbage into pieces that will fit into your mouth without making a mess.
• Add the potato and cabbage to your soup, along with the remaining stock. Cook covered for 30 minutes and then taste. Add salt and pepper as desired.
• Add the cream and cook for an additional 10 minutes.
• All done. Serve with crusty bread and butter.