Potato Bacon And Savoy Cabbage Soup Recipes

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SAVOY CABBAGE POTATO SOUP



Savoy Cabbage Potato Soup image

This is what I came up with having to use up a big head of savoy cabbage. It's super easy to make and perfect for one of those chilly autumn or winter days when all you want to do is snuggle up on the couch with something hot in your hands.

Provided by Lalaloula

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 head savoy cabbage (about 500g)
1150 g potatoes
2 red onions
2 small white onions
2 garlic cloves
1 1/2 liters vegetable broth
2 tablespoons oil
nutmeg, black pepper, salt to season with

Steps:

  • Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
  • Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
  • Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
  • Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
  • Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
  • Serve with oven-warm bread.

Nutrition Facts : Calories 319.7, Fat 7.2, SaturatedFat 1, Sodium 21.1, Carbohydrate 59.1, Fiber 7.9, Sugar 6.1, Protein 6.9

BACON AND POTATO SOUP



Bacon and Potato Soup image

A delicious winter warmer.

Provided by Kwollak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

Steps:

  • Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  • Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  • Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  • Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g

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