Creamy Cabbage and Potato Soup

By KDudek88

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• pinch of crushed red pepper flakes
• 2 garlic cloves, minced
• 2 potatoes, peeled and shredded
• 1 carrot, shredded
• salt and pepper
• 1/2 tsp dried thyme
• 1/2 medium sized head of cabbage, shredded
• 5 cups chicken stock
• 1 parmesan cheese rind (optional)
• 1 can evaporated milk
• 1 cup gruyere cheese, shredded
• Loafs or rye bread

Details

Adapted from othersideoffifty.com

Preparation

Step 1

In large soup pot heat olive oil. Add onion and crushed red pepper flakes and saute until onions are translucent, 5-6 minutes. Add garlic and saute for another minute or two. Add potatoes and carrot and season generously with salt and pepper and the dried thyme. Add the cabbage and the chicken stock and bring to a boil. Reduce heat, add the parmesan cheese rind (if using) and simmer for about 30 minutes or until cabbage is tender. Stir in the evaporated milk and remove from heat. Gradually add the cheese a little at a time and stir until melted and creamy. Remove the cheese rind before serving.

For Bread Bowls:

Preheat oven to 350 degrees.

Slice the top off of the bread bowl. Hollow out the bowl, leaving a 1/2" thick shell. Place bowl and lid (cut side up) on a baking sheet and brush with olive oil. Sprinkle with a little grated parmesan cheese. Bake for 8-10 minutes or until lightly toasted.