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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This simple, creamy potato soup gets extra flavor with the addition of Savoy cabbage, scallions, and garlic. Ingredients:
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1/2 head savoy cabbage, shredded |
3 scallions, trimmed and chopped |
3 garlic cloves, peeled and halved |
1/2 teaspoon kosher salt |
4 cups chicken broth |
2 cups boiled idaho potatoes, cut in 1/2-inch slices |
Directions:
1. Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.
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