Potato and Cabbage Soup
Ingredients
Makes: 4 servings
- 6 slices bacon, diced
- 1/2 C (125 ml) all-purpose flour
- 2 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 tsp (5 ml) sugar
- 2 Tbsp (30 ml) balsamic vinegar
- 3 baking potatoes, peeled and cubed
- 2 C (500 ml) shredded green cabbage
- 3 Tbsp (45 ml) 3 Onion Dip Mix
- 4 C (1 L) Chicken Broth Mix, prepared
- 1 C (250 ml) buttermilk
- 2 Tbsp (30 ml) Lemon Dilly Dip Mix
- Sea Salt (Grinder), coarsely ground, to taste
- Black Pepper (Grinder), coarsely ground, to taste
Preparation
- In Multipurpose Pot - 12 C , cook bacon over medium-high heat until crisp. Meanwhile, place flour, carrots and celery in a paper or plastic bag and shake until thoroughly coated. Discard excess flour.
- Remove and set aside bacon, keeping the hot fat in pan.
- Add floured vegetables, reduce temperature to low and cook, stirring occasionally, for 5 minutes. Stir in sugar and Balsamic Vinegar.
- Add potatoes, cabbage, 3 Onion Dip Mix and Chicken Broth. Stir and simmer for 20 minutes.
- Add buttermilk and Lemon Dilly Dip Mix, heat to boiling and season with Salt and Pepper. Serve piping hot.
