A comforting and hearty soup made with Yukon Gold potatoes, green cabbage, and crispy bacon, perfect for a cozy meal.
30 minutes
A comforting and hearty soup made with Yukon Gold potatoes, green cabbage, and crispy bacon, perfect for a cozy meal.
1. Cook the Bacon
Start by cooking the bacon in a Dutch oven over medium heat. Let it sizzle and crisp up, which should take about 5-7 minutes. Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Cook the Vegetables
Next, add the potatoes and cabbage to the Dutch oven with the bacon fat. Sprinkle in a teaspoon of salt, half a teaspoon of pepper, and a quarter teaspoon of red pepper flakes. Cook these vegetables for about 3 minutes, stirring occasionally.
3. Add Broth and Simmer
Pour in the chicken broth and add the bay leaves. Stir everything together and bring the mixture to a boil. Once it's boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes, or until the potatoes are tender.
4. Mash the Potatoes
After that, lightly mash some of the potatoes in the pot with a potato masher or the back of a spoon. This thickens the soup while keeping it satisfyingly chunky.
5. Finish the Soup
Finally, discard the bay leaves and stir in the minced chives and the crispy bacon pieces. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot.
Swap cabbage for kale and bacon for diced chorizo. Add chickpeas for additional protein and texture, and season with smoked paprika to complement the chorizo.
Replace the cabbage with a mix of seasonal vegetables, add kidney beans or white beans in place of bacon, and introduce small pasta shapes. Use an Italian herb blend for seasoning.
Omit the bacon and replace the cabbage with leeks. Add heavy cream or a dollop of crème fraîche for a smooth finish, and garnish with chives.
Swap regular bacon for a smoky chipotle or peppered bacon to add a spicy kick. Add a teaspoon of smoked paprika and a small diced chipotle pepper in adobo sauce when you sauté the vegetables. Garnish with chopped fresh cilantro instead of parsley for a southwestern twist.
Omit the bacon and use a rich vegetable broth or mushroom stock for depth of flavor. Add umami by incorporating sautéed mushrooms or a dash of soy sauce or miso paste. Garnish with toasted pumpkin seeds and a swirl of olive oil infused with garlic.
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