Potato, Bacon and Cabbage Soup

“When the cold wind blows and the snow piles up outside, where better to be than at the heart of a warm kitchen, enjoying the aromas of good home cooking wafting from the oven?” ~ Long Nights and Log Fires

Potato Soup with Cabbage and Bacon

As I am writing this post, on the second day of the new year, we are in the midst of a nor’easter. By the time it is over, sometime tomorrow, there will be over a foot of snow on the ground. Finally, my husband and I will be able to use snow shoes that we bought last winter. Hooray!!
So as the snow swirls about outside, inside this hearty flavorful soup is cooking for dinner.

While I am talking about the swirling snow, here is a photo my husband took today of a cardinal flying toward our snowy feeder. The birds have been ravenous since the storm began. I guess they need some comfort food too.

This soup was adapted from a recipe in Long Nights and Log Fires. This cookbook is filled with great food and drinks that are wonderful for cold winter nights.

To get started, heat olive oil in a heavy Dutch oven. Add the bacon and cook until lightly brown. Reduce the heat and add the onion and garlic. Cook until the onion is soft and translucent.

Add the allspice and potatoes to the pan. Cover and cook until the potatoes start to soften about 3 minutes. Add the caraway seed and the cabbage and cook until the cabbage starts to wilt. Pour in the stock and continue cooking until all the vegetables are fork tender.
Stir in the milk and half and half. Season to taste with salt and pepper.

Serve with warm pumpernickel bread and a German wine.

Potato, Bacon and Cabbage Soup

By Patricia Rio Published: January 3, 2014

• Potato, Bacon and Cabbage Soup

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  2 votes, 5.00 avg. rating (98% score)
• Yield: 6 Servings
• Prep: 20 mins
• Cook: 15 mins
• Ready In: 35 mins

“When the cold wind blows and the snow piles up outside, where better to be than at the heart of a warm kitchen, enjoying the aromas …

Ingredients

• 2 tablespoons olive oil
• 8 slices nitrite free bacon, chopped
• 1 whole onion, diced
• 3 cloves minced garlic
• 1 pound red potatoes, peeled and cubed any waxy potato could be used
• 1/4 teaspoon ground allspice
• 1/2 small cabbage, shredded
• 1 teaspoon caraway seed
• 1 3/4 cups chicken stock
• 1 cup half and half
• 1 cup whole or 2% milk
• salt and pepper to taste

Instructions

1. Heat olive oil in a heavy Dutch oven. Add the bacon and cook until lightly brown. Reduce the heat and add the onion and garlic. Cook until the onion is soft and translucent.
   
2. Add the allspice and potatoes to the pan. Cover and cook until the potatoes start to soften about 3 minutes. Add the caraway seed and the cabbage and cook until the cabbage starts to wilt. Pour in the stock and continue cooking until all the vegetables are fork tender.
   
3. Stir in the milk and half and half. Season to taste with salt and pepper.
   
4. Serve with warm pumpernickel bread and a German wine.