Created by Kchurchill5 "RIP" Forever in our Kitchen on September 15, 2013
Step 1: Bacon ... Dice the bacon, and cook on low heat in a large pot. If rendered slowly, you shouldn't need any oil - just go slow. Once the bacon is crisp (about 5 minutes or less); remove to a plate lined with a paper towel; this will be used as a garnish later. But, make sure to reserve the drippings.
Step 2: Base ... To the pot with the bacon drippings; add the onion, garlic, leeks, scallions, and a pinch of both salt and pepper; then, continue to cook on a low heat so they sweat. You DO NOT want them to brown. This should take a good 5-7 minutes.
Step 3: Potatoes, Cabbage, and Broth ... Deglaze with the wine (I use 1/3 cup); then, add the cabbage, potatoes, and stir to combine. Add the broth, bay leaf, parmesan rind if you have it ... if not, wait to add any grated parmesan; and bring to a light boil. Then, reduce to medium low heat, and cook for at least 20-25 minutes until the cabbage and potatoes are tender.
Step 4: Puree ... Now, I like to puree mine - however, this soup can easily be served as is. It is just a personal preference. When pureed, the potatoes naturally thickens the soup; and, creates a creamy like consistency. To puree - I like my immersion blender; but, you can also use a standard blender. But, you will have to blend in batches. Not all the soup will fit into the blender. Blend until you get a semi smooth consistency. I like a little texture "still a little chunky,' so I don't blend it too much.
Step 5: Finish ... Once the soup is pureed, add the cream, milk, swiss cheese; and, if you didn't use a parmesan rind - add the grated parmesan cheese. Mix everything to combine; and, make sure to season with salt and pepper to taste. Bring to medium heat, to warm everything up, and melt the cheese. Then, check the seasonings one more time.
Step 6: Serve, Garnish, and ENJOY! ... First, if you added a parmesan rind, make sure to remove that. Also, remove the bay leaf. Then, serve, and garnish with the cooked bacon, homemade croutons or a toasted baguette slice; and fresh chives. It is hearty and delicious. A perfect cold weather soup. You could always add more potato, or even use milk vs cream. But, I have found this mixture to work best.