Title: Barb's Potato Soup
Categories: Soup
Yield: 6 Servings
| BARB DAY |
| 4 | sl | Bacon; diced |
| 1 | lg | Onion; diced (See note) |
| 2 | tb | Butter |
| 1 1/2 | c | Cabbage; chopped |
| 12 | oz | Chicken broth |
| 3 | lg | Potatoes; peeled, diced Salt and pepper to taste |
| 1 | c | Egg noodles |
| 2 | c | Milk |
| 1 | c | Heavy cream |
| 2 | tb | Butter |
Note: I like to prepare onion by placing it in a covered vessel and
placing it in the microwave on high, (skin on) for about 5 minutes. When
the onion is done, the skin can be slipped off easily, and the onion
chopped. This is equivalent to sauteeing to the point where the onion is
translucent, but for this dish the onion still needs to be sauteed. Using
this method cuts out the tears and most of the odor, not to mention, no use
of fat! Cook the bacon in the butter until it is lightly browned, then add
the onion and cook for a few minutes, until the onion just begins to brown.
Add the cabbage, and cook until it is very limp. Now add the diced
potatoes, and chicken stock. Salt and pepper to taste.
Cover and simmer until the potatoes are almost tender. Add the noodles on
top of the mixture, and cover again. Cook for about 6 to eight minutes, or
until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of butter, and correct
seasonings. Stir and cover the pan again. Cook over low heat just until
warmed through.
Serving Note: You might like a little crisp fried, crumbled bacon and/or
chopped chives or green onion tops as a tasty garnish.