Potato Soup With Cabbage & Prosciutto

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #33894

December 09, 2019



"Recipe source: Fresh from the Farmers Market cookbook"

Original recipe yields 6 servings
OK

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 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.

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