This soup from America’s Test Kitchen is a great weeknight supper on a cold night. Cook the bacon and remove from pot. Add potatoes, cabbage and spices to the pot, cook for a few minutes, then add broth and bay leaves and cook until the potatoes are tender. Off heat, lightly mash a few of the potatoes to thicken the soup. Discard bay leaves, stir in bacon and chives and serve.

Avoiding Additives and Preservatives

Use bacon that is preserved with celery salt instead of nitrites. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon chicken paste to make the stock.

Cabbage and potato soup with bacon

Ingredients:

8 slices bacon, cut into 1-inch (2.54-cm) pieces

1 ½ pounds (680 g) Yukon Gold potatoes, unpeeled, cut into ½-inch (1.25-cm) pieces

1 small head green cabbage (1¼ pounds/567 g), cored and cut into 2-inch (5-cm) pieces

Salt and pepper

¼ teaspoon (1.25 ml) red pepper flakes

4 cups (1L) chicken broth

2 bay leaves

¼ cup (60 ml) minced fresh chives

Preparation:

Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Add potatoes, cabbage, 1 teaspoon (5 ml) salt, ½ teaspoon (2.5 ml) pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.

Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serves 4.

From America’s Test Kitchen