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Cabbage and Potato Soup

5.0(25)

I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.

by Dotty2·published 2005-02-23

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Lunch/Snacks

Servings

8 serving(s)

Total time

prep 20 min

Calories / serving

222 kcal

Ingredients (13)

serves

3 cups chicken brothchicken-broth
2 cups shredded cabbagecabbage
2 medium potatoes, pared and diced (about 1 pound)potato
2 tablespoons butterbutter
1 cup chopped leekleek
3 tablespoons all-purpose flourflour
3 cups half-and-half, divided
2 teaspoons Dijon mustarddijon-mustard
3/4 teaspoon Worcestershire sauceworcestershire
1/2 teaspoon caraway seedcaraway
1/4 teaspoon pepperpepper
1/8 teaspoon saltsalt
2 -3 drops Tabasco sauce

Instructions (11 steps)

01In a large saucepan, heat broth over medium heat.
02Add cabbage and potatoes.
03Cover and simmer about 10 minutes until potatoes are tender.
04

In a large skillet, over medium heat melt butter.

05Add leeks and cook until tender.

06Stir in flour (into leek mixture) and cook 2-3 minutes.

07Add 1 cup half and half to the broth mixture.

08Add leek mixture to broth mixture.

09Add remaining ingredients.

10Stir in remaining 2 cups half and half.

11Cook over low heat 10-15 minutes.

Nutrition (per serving)

Calories: 222 kcal
Protein: 6 g
Fat: 14 g
Saturated fat: 9 g
Carbs: 19 g
Fiber: 2 g
Sugar: 2 g
Sodium: 408 mg
Cholesterol: 41 mg

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Rich recipe — supports nutrition-aware planning.