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Barb’s Potato Soup

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Soups 6 Servings

INGREDIENTS

4 Bacon, diced
1 Onion, diced See note
2 T Butter
1 1/2 c Cabbage, chopped
12 oz Chicken broth
3 Potatoes, peeled diced
Salt and pepper to taste
1 c Egg noodles
2 c Milk
1 c Heavy cream
2 T Butter

INSTRUCTIONS

Note: I like to prepare onion by placing it in a covered vessel and
placing it in the microwave on high, (skin on) for about 5 minutes.
When the onion is done, the skin can be slipped off easily, and the
onion chopped. This is equivalent to sauteeing to the point where the
onion is translucent, but for this dish the onion still needs to be
sauteed. Using this method cuts out the tears and most of the odor,
not to mention, no use of fat! Cook the bacon in the butter until it
is lightly browned, then add the onion and cook for a few minutes,
until the onion just begins to brown. Add the cabbage, and cook until
it is very limp. Now add the diced potatoes, and chicken stock. Salt
and pepper to taste. Cover and simmer until the potatoes are almost
tender. Add the noodles on top of the mixture, and cover again. Cook
for about 6 to eight minutes, or until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of butter, and correct
seasonings. Stir and cover the pan again. Cook over low heat just
until warmed through. Serving Note: You might like a little crisp
fried, crumbled bacon and/or chopped chives or green onion tops as a
tasty garnish.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 378
Calories From Fat: 220
Total Fat: 25g
Cholesterol: 88.9mg
Sodium: 288.1mg
Potassium: 666.4mg
Carbohydrates: 31.6g
Fiber: 3.3g
Sugar: 6.9g
Protein: 8.4g


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