Creamy Dill Potato & Cabbage Soup
Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days!
- 1 tbsp olive oil
- 1 cup onion (diced)
- 2 garlic cloves (minced)
- 4 cups cabbage (sliced, chopped)
- 1½ tsp kosher salt
- 2 cups frozen hash browns or peeled and diced potatoes
- 4 cups vegetable broth
- ½ cup whole milk
- ¾ cup half & half
- 3 tbsp fresh dill or 1½ tbsp dried dill
In a large skillet, add oil, onion, garlic, cabbage, salt and soften but do not brown. About 5-7 minutes.
Stir in hash browns or diced potatoes and broth. Cover and bring to a boil 3-5 minutes then reduce heat to simmer.
With an emulsion blender or in a regular blender, blend 1/2 the mixture and return to skillet.
Add milk, half & half, and dill.
Garnish with extra dill.
Pro-tip: One medium cabbage, weighing about 2 pounds, should produce about 4 cups of chopped cabbage. Look for a firm and blemish-free cabbage that appears heavy for its size.