Potato Soup with Cabbage, Bacon, and Swiss Cheese
 
Ingredients
  • 8 slices bacon, chopped
  • ½ cup chopped onion
  • 3 cups shredded or thinly sliced green cabbage
  • 4-5 cups peeled and cubed russet potatoes
  • 1 container (32 ounces) chicken broth
  • 1 can (14.75 ounces) Cream-Style Corn
  • ¾ teaspoon dried thyme or marjoram (either is good or a combo)
  • ¾ teaspoon table salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 2 cups half-and-half
  • 1 cup grated Swiss Cheese
Instructions
  1. In a Dutch oven, cook the bacon until crispy. Remove with a slotted spoon to drain on paper towels. Remove all but 2 Tablespoons drippings in pan. Add onions and sauté until softened and golden. Add the cabbage, potatoes, broth, corn, thyme or marjoram, salt and pepper. Bring to a boil, reduce heat to simmer and cook uncovered, stirring occasionally, until potatoes and cabbage are tender, about 25 minutes.
  2. Reserve about 2 Tablespoons of the cooked bacon to sprinkle on top of each serving, and stir the rest into the soup along with the half-and-half and Swiss cheese. Cook and stir until very hot and cheese is melted. Garnish each serving with some of the bacon.
Recipe by The Culinary Cellar at https://theculinarycellar.com/potato-soup-with-cabbage-bacon-and-swiss-cheese/