Ingredients
-
2 1/2
-
1
-
1
-
6
-
1
-
8
-
2
-
2
-
14
-
-
-
-
-
-
Directions
Hearty and Healthy Potato Soup, Not your normal potato soup! It’s better! Cabbage and carrot hide in the broth and bring out a hint of sweetness Trying to get someone to eat their veggies? Try this! This is THE potato soup I have been making forever! Healthy, hearty and filling yet EASY and quick to make! Especially if made with leftover potatoes Cutting the cabbage small really helps this cook fast Feel free to use whatever meat your family prefers use turkey products but any type of meat or even soy would be equally nice Hope you enjoy! NOTE: I adjusted the amount of liquids here after some very helpful reviews I tend not to measure when making something I have done for years so I am sure they are much more accurate now! Thanks Peggy and NcM!, Very delicious! The only seasoning I added was salt, pepper, and garlic, and that was all that was needed Quick and easy, plus healthy 🙂 This soup goes in my faves , This is a wonderful soup and since we, in formerly sunny California are suffering through a very cold and wet May, it was the perfect choice for ZWT #6! I love the hidden veggies and it tasted creamy with the non-fat evaporated milk It is filling so serving it with a salad makes a nice meal! I’m a Quisine Queen!!
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Steps
|
1
Done
|
Add Butter and Oil in a Dutch Oven and Heat Over Medium Heat. Add Cabbage and Onions and Cook Until They Start to Soften, Stirring Occasionally. |
|
2
Done
|
Chop Meat to Desired Size and Add to Pan. Continue to Saute About 5 Minutes. |
|
3
Done
|
Add Carrot and Cook Until Vegetables Are as Soft as You Want Them. |
|
4
Done
|
Slice Potatoes Into Various Sized Pieces, Some Small So They Dissolve and Make the Soup Thicker and Some Larger So You Will Have Nice Sized Chunks. Add to Pan Stir to Combine and Allow the Potatoes to Absorb Some of the Flavors.,. |
|
5
Done
|
Add Milk and Season With Salt and Pepper. |
|
6
Done
|
Cook Just Until Heated Through. Do not Let It Bubble or Boil. |
|
7
Done
|
Garnish as Desired and Serve. |
|
8
Done
|
Note: If not Using Cooked, Leftover Potatoes Peel and Cut Potatoes in Large Bite Sized Pieces. Cook in Water or Broth That Has Been Salted a Little More Than Normal. Drain Well and Cool. I Like to Make Ahead and Refrigerate as They Seem to Hold Up Better in the Soup but You Can Cook Them While You Are Preparing the Above. |
|
9
Done
|
Also: You Can Adjust Milk and Broth, Using More or Less to Reach the Consistency You Desire. |
