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Creamy Cabbage and Potato Soup
Ingredients
  • 1 T. extra virgin olive oil
  • 1 medium onion chopped
  • 1 russet potato peeled and grated
  • 3/4 pound cabbage about 1/2 medium head (cored and shredded)
  • Salt to taste
  • 5 C. vegetable stock
  • 1 Parmesan rind
  • Freshly ground pepper to taste
  • 2 C. milk or half and half
  • 1 C. grated Gruyere cheese
  • 3 russet potatoes peeled and cut in medium chunks
  • Garnish with French bread croutons additional grated Gruyere cheese, grated carrots, minced fresh chives
Instructions
  1. Heat olive oil in a large soup pot. Saute onions until they are tender (about 5 minutes). Add grated potato, shredded cabbage and 1/2 t. salt to the pot. Stir. Add stock, Parmesan rind, salt and pepper to taste. Bring soup to a simmer, cover with a lid, and cook for about 30 minutes. You want the vegetables to be tender.
  2. Meanwhile, bake/boil/microwave three russet potatoes until they are tender. Peel the potatoes and cut them into medium-sized chunks. Set aside.
  3. Add milk to soup pot and gradually add the Gruyere cheese, stirring constantly until the cheese has melted into the soup. Be careful not to boil the soup at this point. You don't want the milk to curdle. Add the cooked potato chunks and additional salt and pepper to your taste. Remove the Parmesan rind and discard.
  4. Serve garnished with crispy croutons and your choice of colorful garnishes.
  5. This soup is best on the second or third day after it is made. By that time, the flavors of the cabbage and other ingredients have matured.