Creamy Dill Potato Cabbage Soup

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WHAT'S SPECIAL

Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days!

Nothing is as pleasing to eat on a cold day as a hot bowl of soup. And cabbage and potatoes are traditional, easily stored root vegetables that lend heartiness to meatless but completely satisfying wintertime meals. Put them together in a soup with a handful of other ingredients you probably already have on hand, and you’ve got a winning combination.

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!
Servings 4
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 2 garlic cloves (minced)
  • 4 cups cabbage (sliced, chopped)
  • 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

Instructions

  • 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.

Notes

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.
Equipment:
Calories: 300kcal
Course: Soup
Cuisine: American
Keyword: Healthy, Quick & Easy, Vegetable

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