Cabbage and Potato Soup

Ingredients

• 400 g red-skinned potatoes (e.g., Laura)
• 600 g cabbage
• 1 onion
• butter
• 600 ml Vegetable Broth
• 200 ml Milk (3.5% fat)
• Salt
• Pepper
• nutmeg
• 40 g ham
• 2 tbsp chives

Instructions

1. 1.

   Wash the potatoes thoroughly and cut them into bite-sized pieces. Clean, wash, trim the stem of the cabbage and slice it into strips or chunks. Peel and finely chop the onion. In a pot, sauté the onion in hot butter until translucent, then pour in the broth and milk. Add the potatoes and cabbage, simmer on low heat for 25–30 minutes until tender, seasoning with salt, pepper, and nutmeg as you go.

2. 2.

   Cut the ham into small pieces and crisp it up in a pan without added fat. Drain on paper towels.

3. 3.

   Once the potatoes are soft, remove the pot from the heat. Use a potato masher to crush some of the pieces, creating a slightly creamy soup. Add more broth if needed. Season with salt, pepper, and nutmeg, then serve topped with ham and chives.