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Bacon and Cabbage Soup

October 19, 2012
by Shannon Hepburn

Bacon and Cabbage Soup
  • • 4 strips bacon, chopped into ¼ inch pieces
  • • 1 medium onion, finely chopped
  • • 2 large Organic Gold potatoes
  • • 5 cups chicken stock
  • • 1 bay leaf (the soup will still be delicious if you don’t have any bay leaves)
  • • 1 teaspoon kosher salt
  • • ½ teaspoon freshly ground black pepper
  • • ½ head green or red cabbage, cored, thinly sliced and cut into ½ inch pieces
Cooking Instructions
  1. In a soup pot over moderate heat cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside. Cook the onion in the remaining bacon fat, saute & stir until softened about 5 minutes.
  2. Add the potatoes and saute for 2 minutes. Add stock, bay leaf, salt and pepper and bring to a boil. Reduce the heat to low and simmer, covered, until potatoes are soft, about 8 to 10 minutes.
  3. Add cabbage and simmer for 5 additional minutes. Discard bay leaf. At this point you may either puree the soup or half of the soup in a blender (working in batches). Or if you prefer a chunkier texture serve it as is. Stir in the bacon before serving.
  4. Serves 4