Description
This creamy cabbage and potato soup combines tender potatoes, shredded cabbage, and aromatic caraway seeds in a rich, velvety broth finished with crispy bacon for a comforting and flavorful meal perfect for chilly days.
Ingredients
Scale
Soup Base
- 6 slices Bacon, chopped
- 1 large Leek, diced
- 4 cups Cabbage, shredded
- 2 medium Potatoes (Yukon Gold recommended), diced
- 3 cloves Garlic, minced
- 1 teaspoon Caraway seeds
- 4 cups Chicken broth (or vegetable broth for vegetarian option)
- 1 cup Heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the bacon: In a large pot over medium heat, cook the chopped bacon until it is crispy and golden brown, about 5-7 minutes. Remove some crispy pieces for garnish and leave the fat in the pot for the next steps.
- Sauté the leek: Add the diced leek to the pot with the bacon fat, stirring frequently until the leek softens and becomes translucent, approximately 3-4 minutes.
- Add cabbage and garlic: Stir in the shredded cabbage and minced garlic, cooking for about 2-3 minutes until the mixture becomes fragrant and the cabbage begins to soften.
- Add potatoes and caraway: Mix in the diced potatoes and caraway seeds, ensuring everything is well combined.
- Add broth and simmer: Pour in the chicken or vegetable broth. Bring the soup to a gentle simmer, then cook uncovered for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
- Blend the soup: Use an immersion blender directly in the pot to puree the mixture until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
- Add cream and season: Stir in the heavy cream to enrich the soup. Season with salt and black pepper to taste, mixing thoroughly to combine all flavors.
- Serve: Ladle the creamy soup into bowls and garnish with the crispy bacon pieces reserved earlier. Serve warm and enjoy the comforting creaminess with savory bacon crunch.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth and omit the bacon or use vegetarian bacon alternatives.
- Yukon Gold potatoes work best as they hold their shape while becoming creamy when pureed.
- You can toast the caraway seeds briefly in the dry pot before adding the liquids to enhance their flavor.
- Adjust cream quantity for desired soup thickness and richness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
