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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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oh my, but this is good! A real keeper. Hearty enough to be a main-course soup, just serve with a good hot and crusty bread and a simple salad. Ingredients:
1/2 lb bacon, chopped |
1 onion, chopped |
1 bunch green onion, chopped |
1/2 head cabbage, coarsely chopped |
2 potatoes, peeled and diced |
5 cups chicken broth |
1 1/2 teaspoons dried fine herbs |
salt & freshly ground black pepper |
1 cup shredded swiss cheese |
1/2 cup shredded sharp cheddar cheese |
3/4 cup heavy cream |
1/2 teaspoon dried dill |
1/8 teaspoon cayenne pepper |
Directions:
1. Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
2. Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
3. Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
4. Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.
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