Ingredients
¼ cup unsalted butter
½ cup diced onion
1 teaspoon minced garlic
3 cups chopped cabbage
6 cups vegetable broth
3 large peeled and chopped russet potatoes
1 teaspoon salt
¼ teaspoon black pepper
1 cup half and half
2 cups chopped kale leaves
Sliced green onions for garnish
Chopped cooked bacon for garnish
Instructions
1-First, melt the butter in a large pot over medium heat and sauté the diced onion until it softens, then add the minced garlic for a quick stir.
2-Next, add the chopped cabbage and cook until it wilts, which takes a few minutes to release its flavors.
3-Then, incorporate the peeled and chopped russet potatoes, vegetable broth, salt, and pepper, bringing the mixture to a simmer until the potatoes are tender.
4-Once the potatoes are soft, blend the soup until it’s thick but still has some potato texture for a hearty feel.
5-Stir in the half and half along with the chopped kale leaves, heating everything until the kale wilts.
6-Finally, serve the soup hot, garnished with sliced green onions and chopped cooked bacon for an extra touch of savoriness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 For extra flavor, use homemade vegetable broth or add a splash of cream before serving.
🌿 Kale can be substituted with other greens like spinach or collard greens if preferred.
❄️ This soup freezes well; reheat gently adding broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Irish
- Diet: Vegetarian (omit bacon garnish for strict vegetarian)
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 25 mg