Cream of Cabbage and Potato Soup

Cream of Cabbage and Potato Soup

Cabbage. So much cabbage. I have gotten 4 or 5 heads of green cabbage in my CSA boxes this season. I’ve been struggling to come of with new ways of using it. I have fallen back on old favorites like stir fries, Fried Cabbage, vegetable soups, Southeast Asian Cabbage Salad, Vegetarian Hot and Sour Soup, and Coleslaw. I also made Stuffed Cabbage Rolls (which I will blog later). And, I made this soup.

I was really happy with how the soup turned out. It was delicious! It reminded me of my Cream of Cauliflower and Potato Soup. That is a good thing.

I sprinkled a little shredded cheddar cheese over my first bowl of soup. It’s a wonderful compliment to the flavors of the cabbage and potatoes. The soup is also wonderful without cheese.

Cream of Cabbage and Potato Soup with Cheese

Cream of Cabbage and Potato Soup

3 tablespoon butter
1 large onion, chopped
1/2 head green cabbage, cored and shredded
1 carrot, peeled and diced
3 large potatoes (or 6 smallish), peeled and diced
7 cup vegetable broth (or chicken broth)
1 cup half & half or cream
salt and pepper, to taste

cheese (cheddar, Swiss, Edam, etc…), shredded (optional)

In a soup pot, melt the butter over medium-high heat. Add the onions and cabbage and cook until tender, about 10 minutes. Add the diced carrot, diced potatoes, and vegetable broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the half & half and season with salt and pepper. Serve. Sprinkle with shredded cheese of your choice, if you desire.