Prep 35 mins
Cook 30 mins
This is a very yummy soup! It's great for a cold weather warm-you-up, delecious as s meal beginner, or wonderful as a one pot meal! I sometimes use regular bacon in place of the Canadian bacon just to change it up sometimes. I forgot to measure how much soup I got but I know I froze several quarts. The amount will be a "guestimation".
- 1⁄3 lb Canadian bacon
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 large yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 5 1⁄2 cups chicken stock or 5 1⁄2 cups low sodium chicken broth
- 4 bay leaves
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 small head savoy cabbage, cored and thinly sliced into 1/2-inch pieces
- In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface.
- Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
- In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and
- pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves.
- Working in 3 batches, in blender puree soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.