Description
A hearty and comforting soup made with bacon, cabbage, and potatoes.
Ingredients
Scale
- 4 slices of bacon
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups cabbage, chopped
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 cup heavy cream
Instructions
- Cook bacon in a pot over medium heat until crispy.
- Remove bacon and drain excess fat.
- Add onion and garlic to the pot; sauté until soft.
- Add cabbage and potatoes; cook for 5 minutes.
- Pour in chicken broth; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in salt, pepper, and thyme.
- Mix in heavy cream and crumbled bacon.
- Cook for another 5 minutes.
- Serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Bacon Cabbage Potato Soup