Creamy Golden Potato Soup with Cabbage
Add finely chopped cabbage to this soup to boost its fiber and vitamin C.
Total Start to Finish Time: 25 minutes
Yield: Serves 2 (1-cup serving)
- 2 medium unpeeled yellow potatoes, cut into 1/2-inch pieces (about 10 ounces total)
- 1/2 cup canned reduced-sodium chicken broth
- 1 cup low-fat milk
- 2/3 cup finely chopped green cabbage
- 1 slice applewood- or hickory-smoked bacon, cooked, drained and crumbled
- 1 tablespoon finely chopped onion White ground pepper
- Snipped fresh chives (optional)
- Combine potatoes and broth in medium saucepan. Bring to boil; reduce heat. Cover and gently boil for 10-15 minutes or until very tender. Mash potatoes in broth using potato masher until smooth.
- Stir in milk, cabbage, half of the crumbled bacon and the onion. (Set remaining bacon aside.) Cover and gently simmer for 3-5 minutes or until cabbage is tender. Season to taste with white pepper.
- Spoon soup into bowls to serve. Garnish with reserved crumbled bacon, and, if desired, chives.