Skillet Pot Soup Recipe

Name: Skillet Pot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter or 4 tablespoons butter plus 1 tablespoon rendered bacon fat.; 1 large leek, white part only, sliced lengthwise and then cut crosswise into 1/4 inch moons; 4 cups chopped cabbage; 2 teaspoons salt; 1 teaspoon black pepper; 4 to 5 cups peeled and diced potatoes (3/4 inch dice) 4 to 5 potatoes; 6 cups chicken broth; 1 bunch chopped kale ( 5 to 6 cups chopped); 1 cup buttermilk; 1/2 cup half and half

Servings: persons

5 tablespoons butter or 4 tablespoons butter plus 1 tablespoon rendered bacon fat.
1 large leek, white part only, sliced lengthwise and then cut crosswise into 1/4 inch moons
4 cups chopped cabbage
2 teaspoons salt
1 teaspoon black pepper
4 to 5 cups peeled and diced potatoes (3/4 inch dice) 4 to 5 potatoes
6 cups chicken broth
1 bunch chopped kale ( 5 to 6 cups chopped)
1 cup buttermilk
1/2 cup half and half

1
In a Dutch oven or soup pot, melt the fat and add the sliced leeks. Saute them until they soften. Add the chopped cabbage and continue to saute until the cabbage softens up.
2
Add the salt, pepper, diced potatoes and chicken broth, bring up to a boil and then simmer until the potatoes are tender, 10 to 15 minutes. Cool the soup to lukewarm.
3
While the soup is simmering, steam the chopped kale in a little water until wilted and tender.
4
Once the soup has cooled, process it in batches in a food processor or blender until pureed. Return the soup to the pot and stir in the kale, buttermilk and half and half.
5
At this point re warm the soup(don't boil!) or if you would like it chilled, refrigerate for a few hours before serving.

1255

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 tablespoons butter or 4 tablespoons butter plus 1 tablespoon rendered bacon fat., 1 large leek, white part only, sliced lengthwise and then cut crosswise into 1/4 inch moons, 4 cups chopped cabbage, 2 teaspoons salt, and more.

Yes, Skillet Pot 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.

Skillet Pot Soup

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