CREAMY POTATO, BACON AND CABBAGE SOUP
4 slices thick bacon, diced
1 cup white onion, diced
1 leek, washed and diced
1 pound white potatoes, peeled and diced
½ head green cabbage, cored and sliced
6 cups vegetable stock
Salt and pepper to taste
2 cups heavy cream
2 tablespoons butter, cut into cubes
1 tablespoon chives, snipped
Directions:
Cook bacon in a heavy pot over medium heat until evenly browned.
Add the onions, leeks, potatoes and cabbage. Lower the heat and simmer, stirring often, for 5-10 minutes.
Add stock and bring to a boil. Season with salt and pepper.
Lower the heat and continue to simmer until the potatoes are tender.
Add the heavy cream and stir until heated through and soup is creamy.
To finish, whip the butter cubes into the soup.
Serve with a garnish of fresh snipped chives.
