Potato and Cabbage Soup

Originally this soup was served on Mondays in Ireland. It was usually made up of the leftovers from the traditional Sunday dinner of boiled bacon, cabbage and mashed potatoes.


  • 2 large boiling potatoes, peeled and diced
  • 1/2 head green cabbage, shredded
  • 4 tbsps butter
  • 2 onions, peeled and diced
  • 1 leek, washed and diced
  • 1 bay leaf
  • 1/4 tsp nutmeg
  • 1 cup milk
  • 3 cups chicken stock
  • 2 tbsps lightly whipped heavy cream
  • 1 tsp parsley, chopped
  • salt and freshly ground white pepper to taste

In a 1-quart heavy-bottomed saucepan, melt butter over medium-high heat. Add onions, leek and potatoes and sauté until soft, approximately 3 to 5 minutes. Add cabbage and season to taste with salt and pepper, bay leaf and nutmeg. Simmer approximately 3 to 4 minutes. Add milk and chicken stock, bring to a rolling boil. Reduce heat and simmer an additional 30 minutes. Remove bay leaf and transfer soup to a food processor. Purée until smooth and adjust seasonings to taste. Ladle into 10-inch soup bowls and garnish with lightly whipped cream and fresh chopped parsley.

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