Potato and Cabbage Soup

1 lb russet potatoes

½ savoy cabbage, chopped

1 yellow onion diced small

2 garlic cloves minced

1 qt chicken or vegetable stock

3 strips of bacon cooked then chopped for garnish

Dice potatoes and place in pot with chicken stock and then bring to a boil. Simmer until potatoes are cooked through. Then turn off heat and let sit in stock. The potato starch will act as a thickener for the soup.

Cook bacon in cast iron or sauté pan until crisp then remove from pan. Add the diced onion, garlic and cabbage and sauté over medium heat until cabbage is tender and starts to brown on the edges. At this point add a ladle of the potatoes and stock to the pan continue to cook until the liquid is almost dry then add another ladle. Repeat this step until there is a hearty portion in the pan then remove the pan from the heat. 

With an immersion blender or food processor, give the stock and potato pot a couple of pulses to start to break down the potatoes. Don’t over mix because it will work up the potato starch too much. Once you are at a preferred consistency add the cooked vegetables into pot and season with salt and pepper.

Garnish with bacon and serve.