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Potato & Savoy cabbage soup with bacon

 


Method 1

Ingredients

1 onion

1 carrot

1 celery

stick

2 garlic cloves

1 tbsp olive oil

plus extra to serve

550g floury potatoes

peeled and cut into small cubes

1l chicken or vegetable stock

8 rashers streaky bacon

a quarter medium Savoy cabbage

(about 200g/8oz)

step 1

Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.

step 2

While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.

step 3

Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

RECIPE TIPS

MAKE IT A CHICKEN STEW

QUICK CHICKEN WITH LEEKS & CABBAGE

Cut 4 chicken breasts into large chunks and chop

the bacon. Heat the oil in a frying pan, fry together

until golden, then remove. Add a little more oil, then

fry 4 small, finely sliced leeks, the potatoes and

the carrot, finely sliced, for few mins. Add stock as

before. Once the potato is tender, add the chicken

and cabbage and simmer for 5 mins. Leave the

stew chunky and serve with crusty bread.

Method 2

🧾 Ingredients (Serves 4)

4–5 slices smoked streaky bacon (or pancetta), chopped

1 tbsp olive oil or butter (optional, depending on fat from bacon)

1 onion, finely chopped

2 garlic cloves, minced

3 medium potatoes (around 500g), peeled and diced

4 cups (1 litre) chicken or vegetable stock

¼ head Savoy cabbage, shredded (about 2 cups)

Salt and black pepper, to taste

Fresh thyme (optional, or ½ tsp dried)

Splash of cream or knob of butter to finish (optional)

👩‍🍳 Instructions

1. Cook the bacon

In a large pot, cook chopped bacon over medium heat until crisp and golden.

Remove and set aside, leaving a little of the fat in the pot (add olive oil or butter if needed).

2. Sauté the aromatics

Add onion to the bacon fat and cook for 5 minutes until soft.

Stir in garlic and thyme (if using), and cook for 1 more minute.

3. Add potatoes and stock

Add diced potatoes to the pot, season lightly with salt and pepper.

Pour in the stock and bring to a boil.

Reduce to a simmer and cook for 15–20 minutes, until potatoes are tender.

4. Add cabbage

Stir in the shredded Savoy cabbage.

Simmer for another 5–7 minutes, until cabbage is tender but still vibrant.

5. Finish and serve

Optional: blend half the soup with a stick blender for a creamier texture (or mash slightly with a potato masher).

Stir in a splash of cream or a knob of butter if you like a richer finish.

Return bacon to the pot or sprinkle on top of bowls as a garnish.

Adjust seasoning and serve hot, with crusty bread.

🥄 Tips & Variations

Vegetarian version: Skip bacon and use butter/olive oil, plus smoked paprika for a smoky depth.

Add protein: Stir in cooked sausage, shredded chicken, or white beans.

Add leek: A sliced leek works beautifully with the cabbage and potato base.



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