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Barb's Potato Soup Recipe

by Global Cookbook

Ingredients

4 slc Bacon, diced 1 lrg Onion, diced (See note) 2 Tbsp. Butter 1 1/2 c. Cabbage, minced 12 ounce Chicken broth

3 lrg Potatoes, peeled, diced Salt and pepper to taste 1 c. Egg noodles 2 c. Lowfat milk 1 c. Heavy cream 2 Tbsp. Butter

Directions

1. 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 min.
2. When the onion is done, the skin can be slipped off easily, and the onion minced. This is equivalent to sauteeing to the point where the onion is translucent/soft, 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!
3. Cook the bacon in the butter till it is lightly browned, then add in the onion and cook for a few min, till the onion just begins to brown. Add in the cabbage, and cook till it is very limp. Now add in the diced potatoes, and chicken stock. Salt and pepper to taste.
4. Cover and simmer till the potatoes are almost tender. Add in the noodles on top of the mix, and cover again. Cook for about 6 to eight min, or possibly till the noodles are almost done.
5. Add in the lowfat milk and cream, and the 2 Tbsp. of butter, and correct seasonings. Stir and cover the pan again. Cook over low heat just till warmed through.
6. Serving
7. Note: You might like a little crisp fried, crumbled bacon and/or possibly minced chives or possibly green onion tops as a tasty garnish.

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