Country Potato-And-Cabbage Soup Recipe

Name: Country Potato-And-Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces thick-cut bacon, diced; 1 onion, thinly sliced; 1 leek, white and tender green parts thinly sliced; 1/2 cup dry white wine; 6 parsley sprigs; 6 thyme sprigs; 1 bay leaf; 1 pound small red potatoes, thinly sliced; 6 cups chicken stock; 1 pound green cabbage, finely shredded 4 cups; Salt and freshly ground pepper; 2 tablespoons snipped chives; 3 1/2-inch-thick slices of country bread, cut into cubes; 2 garlic, lightly smashed; 2 tablespoons minced parsley

Servings: persons

3 tablespoons extra-virgin olive oil
4 ounces thick-cut bacon, diced
1 onion, thinly sliced
1 leek, white and tender green parts thinly sliced
1/2 cup dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 pound small red potatoes, thinly sliced
6 cups chicken stock
1 pound green cabbage, finely shredded 4 cups
Salt and freshly ground pepper
2 tablespoons snipped chives
3 1/2-inch-thick slices of country bread, cut into cubes
2 garlic, lightly smashed
2 tablespoons minced parsley

1
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
2
Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock. Bring to a boil, then simmer until the potatoes are tender, 10 minutes. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
3
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown, 6 minutes; discard the garlic. Season with salt and sprinkle with the parsley.
4
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.

1227

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 4 ounces thick-cut bacon, diced, 1 onion, thinly sliced, 1 leek, white and tender green parts thinly sliced, and more.

Yes, Country Potato-And-Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Country Potato-And-Cabbage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions