Cabbage, Bacon and Potato Soup

Cabbage, Bacon and Potato Soup

Stick to your ribs soup, very warm and comforting. If you have leftover cooked Sausage, use it instead of the Bacon. Serves 6 2 pound potatoes, peeled (about 6 medium) 12 ounces Bacon, diced 1 clove garlic, finely chopped 3 cups finely shredded cabbage 2 tablespoons cider vinegar 1/4 cup whipping cream salt and freshly ground pepper to taste 1/4 cup chopped chives or green onion tops In a large pot, cover the potatoes with 5 cups of water. Cover, bring to a boil and simmer for 15 minutes, or until tender. With a fork or Potato masher, break up the potatoes. Do not drain. They should be lumpy, not smooth. Meanwhile, in a large skillet on medium heat, cook the Bacon until crisp. Remove the Bacon and drain off all but 2 tablespoons fat. Add the garlic and cabbage to the skillet and saut� until the cabbage is wilted, about 3 minutes. Sprinkle on the vinegar and add the cream. Simmer on low heat until the cabbage is crisp-tender, about 10 minutes. Add the cabbage, its liquid and the diced Bacon to the potatoes and water in the pot. Simmer everything together until the tastes are combined, about 5 minutes. Season well with salt and pepper. Sprinkle with chives before serving. --~--~==Contributed by :== * World Recipes Y-Group