Ingredients

The following ingredients have 12 Servings
  • 4 strips bacon
  • 1 tablespoon butter
  • 1/2 cup diced celery
  • 1 cup sliced leek
  • 1/2 cup diced onion
  • 4 - 5 cups diced potatoes
  • 4 cups chopped savoy cabbage
  • 8 cups unsalted chicken stock
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 bay leaf
  • 1 1/2 cups whole milk ricotta
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced
  • Grated cheddar for garnish

Instruction

  • In a dutch oven or soup pot, cook the bacon until crispy. Remove and drain on a paper towel.
  • Leaving the bacon fat in the pot, add the butter, leek, celery and onion and saute until everything softens up.
  • Add the potatoes, cabbage, stock, bay leaf, salt and pepper. Bring to a boil and simmer for about 15 minutes or until the potatoes are tender.
  • Cool the soup a bit, fish out the bay leaf and puree the soup in batches in a food processor or blender.
  • Return the puree to the pot and with the heat at medium, whisk in the ricotta and sour cream until fully incorporated.
  • Stir in the green onions.
  • To serve, ladle the soup into bowls and garnish each with some cheddar and the reserved bacon ( which you have crumbled).