3 Reviews

I've been using recipe from this site for years. This is actually the recipe that made me register so I could leave a comment. I've been getting a lot of cabbage and potatoes in my organic veggie boxes and was looking for a recipe that used both. Was also getting tired of coleslaw.
I used duck fat instead of butter, left the peel on the potatoes, put a chicken wing in (you can replace chicken broth with wings - a whole wing making 2 cups), then 2 cups veggie broth. I also put about half a cup of parsley because I love it so much. A French farmer at the local market makes this wonderful cured and smoked bacon-like product, I fried some of it in a pan while it cooked, then cubed it and added on top. I did not put in the cream, and I thought it wasn't needed. The end result was exquisite! The taste is amazing, and it really fills you up, but best of all, is how wonderful I felt after eating it. Since I have many food sensitivities, to me, feeling like a million bucks after eating anything is the best measure of a recipe (or a meal). It's an instant favourite.

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obsessed by cooking October 12, 2010

I made the vegetarian version of this recipe (because it is Lent!)....turned out great. I thickened the soup with 1/3c. INSTANT oats instead of dairy, skipped the cheese and used a few whirls of my immersion blender. Made the veg broth with "Better Than Bouillon" product. Added a can of rinsed Great Northern Beans. We arose from the kitchen table quite satisfied. Thanks for a terrific and hearty recipe.

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Chef Two Hearts March 02, 2009

This was really quite good and we enjoyed it on a very cold Canadian Prairie evening! It does not look overly appetizing but the taste more than makes up for its lack of aesthetic appeal. I added some extra pepper, no salt, doubled the garlic and two heaping cups of sharp cheddar. Next time I may add four cups of cabbage too as my boyfriend requested a little more. Thanks so much for posting!

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cyaos December 01, 2007
Cabbage Potato Soup