Hearty and Healthy Potato Soup
- Ready In:
- 2 1⁄2 lbs russet potatoes, cooked, about 6 medium potatoes
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 6 cups green cabbage, thinly sliced and chopped, I make them about 2x1/4 inches
- 1 cup onion, finely chopped, about one medium
- 8 8 ounces cooked bacon (For a meatier soup double the amount and or or add both. ) or 8 ounces ham (For a meatier soup double the amount and or or add both. )
- 2 medium carrots, peeled, shredded and chopped
- 2 cups 2% low-fat milk or 10 ounces fat-free evaporated milk
- 14 ounces chicken broth (any type broth may be used)
- salt and pepper, to taste
- shredded cheddar cheese (optional)
- sour cream (optional)
- green onion (optional)
- chives (optional)
- cooked bacon, crumbled (optional)
- Add butter and oil in a dutch oven and heat over medium heat. Add cabbage and onions and cook until they start to soften, stirring occasionally.
- Chop meat to desired size and add to pan. Continue to saute about 5 minutes.
- Add carrot and cook until vegetables are as soft as you want them.
- Slice potatoes into various sized pieces, some small so they dissolve and make the soup thicker and some larger so you will have nice sized chunks. Add to pan stir to combine and allow the potatoes to absorb some of the flavors.,.
- Add milk and season with salt and pepper.
- Cook just until heated through. Do not let it bubble or boil.
- Garnish as desired and serve.
- NOTE: If not using cooked, leftover potatoes peel and cut potatoes in large bite sized pieces. Cook in water or broth that has been salted a little more than normal. Drain well and cool. I like to make ahead and refrigerate as they seem to hold up better in the soup but you can cook them while you are preparing the above.
- Also: You can adjust milk and broth, using more or less to reach the consistency you desire.
Join The Conversation
This is a wonderful soup and since we, in formerly sunny California are suffering through a very cold and wet May, it was the perfect choice for ZWT #6! I love the "hidden" veggies and it tasted creamy with the non-fat evaporated milk. It is filling so serving it with a salad makes a nice meal! I'm a Quisine Queen!!
Great! I love these nice and hearty soups - they are just so healthy, tasty & quick to put together. For the meat I used some leftover roast lamb along with some ham. I don't have a dutch oven so just used a fairly heavy pot, the lid doesn't seal well so I added an extra dash of chicken broth while stirring from time to time and cooked a little longer. I was suprised how flavorful it was given it didn't contain a lot of the herbs and condiments I might normally use in a soup like this, the vegies blended beautifully and the low-fat milk gave it a nice creamy texture. In fact I purchased some sour cream to garnish but after tasting it was so full of flavor I settled on a few chives and a little cracked black pepper.