Cabbage Potato Soup

 It was cooler and rainy today and I had a half of a head of cabbage to use up so this soup was supper. 

 I adapted several recipes I had read and used what I had on hand to make it and keep it light. I usually have home canned chicken stock, though you could certainly use store bought chicken stock or broth. I used smaller russet potatoes as that is what I buy most of the time. A few slices of thick sliced bacon and some fresh herbs and supper was easy and quick to make. I shaved some Parmesan cheese on the top when I served it you could easily leave that off. We had it with garlic toast.

Cabbage Potato Soup

6 cups chicken stock

3 minced cloves garlic

½ of a large onion sliced

4 slices thick sliced bacon diced

1 pound potatoes peeled and sliced ½ inch thick

½ head of cabbage thinly sliced

Fresh thyme sprigs or ¼ teaspoon dried Thyme

¼ teaspoon dried cracked Rosemary

Salt and Pepper to taste

Parmesan to shave on top Optional

 Heat the chicken stock, while it is heating slice the onions and garlic, fry the bacon for the fat and add the onions and garlic and saute till soft and golden. Add the sliced potatoes to the chicken broth along with the onions, garlic and bacon. Cook until potatoes are starting to get soft. The ½ inch thick slice will help keep them in nice pieces and not turn to mush. When they are almost done, add the cabbage and cook 15 to 20 minutes more or until tender. Taste and adjust the salt and pepper. Serve with shaved Parmesan on top of soup in bowl.