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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 . Ingredients:
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 |
Directions:
1. In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface.
2. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
3. 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
4. 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.
5. 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.
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