Potato Soup With Cabbage & Prosciutto
Recipe: #33894
December 09, 2019
Categories: Soups and Stews, Vegetables, Stove Top, Gluten-Free, No Eggs, Herbs more
"Recipe source: Fresh from the Farmers Market cookbook"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (325.6 g)
- Calories 208.4
- Total Fat - 8.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 25.4 mg
- Sodium - 1123 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 6.1 g
- Sugars - 4.6 g
- Protein - 5.1 g
- Calcium - 71.7 mg
- Iron - 1.1 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot over medium heat melt the butter and then add the next 5 ingredients (-rosemary) and cook stirring for 10 minutes or until onion is soft.
Step 2
Stir in potatoes and season with salt and pepper and cook stirring for 3-5 minutes. Stir in broth and 4 cups of water and bring to a simmer, cover and cook on low to maintain a simmer. Cook for 20 minutes or until potatoes are tender.
Step 3
Mash potatoes until they begin breaking down and thicken the soup. Stir in cabbage and simmer for another 10 minutes.
Tips & Variations
No special items needed.
Tags :
Soups and Stews
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