Saturday, November 6, 2010

Recipe: Potato Cabbage Soup!

I mentioned on Facebook tonight that I had made this soup, and it garnered some I figured I might want to jot my recipe down here for everyone to enjoy! I serve this soup with hot, fresh from the oven cornbread.

Potato Cabbage Soup
Serves 6-8

8 Idaho potatoes, peeled & diced
4 cups green cabbage, shredded
Water, enough to cover the potatoes & cabbage
1 medium onion, chopped
4 oz. ham, diced
1/2 cup all-purpose flour
1 chicken bullion cube
6 cups 2% milk
1 tsp. salt
1/2 tsp. fresh ground pepper
Shredded sharp cheddar cheese
Scallions or chives

Put potatoes and cabbage in a large soup pot, put enough water in the pot to cover the potatoes, and place over medium-high heat. Bring to a boil, and boil until potatoes are fork tender; about 10 minutes.

Strain liquid out of potatoes and cabbage, reserving 1 cup. Place potatoes in cabbage in a large bowl and set aside.

Place the large soup pot back over the heat, and add the onions and ham to the pan. Cook over medium heat until the onions are tender; about 3 minutes.

Add reserved 1 cup of water and chicken bullion cube to the pot and stir.

Add in the flour, quickly stirring to mix into the water.

Add the six cups of milk all at once, whisking until smooth. Once smooth add the salt and pepper, and add the potatoes and cabbage back into the pot.

Bring back to a boil over medium heat, stirring constantly until the soup begins to thicken.

Allow to simmer over low heat for 10 minutes.

Top with shredded sharp cheddar cheese and scallions or chives and serve.

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