Cabbage Soup with Bacon and Potatoes

Ingredients

• 6 strips bacon (cut into small pieces)
• 1 medium onion (chopped)
• 3 cups cabbage (chopped)
• 3 cloves garlic (minced)
• 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon paprika
• 1/4 teaspoon Italian seasoning
• 1 large Russet potato (peeled & diced)
• 1/2 cup heavy/whipping cream
• Salt & pepper (to taste)

Instructions

1. 1

   Cut the bacon up (I do this quickly using kitchen shears) and add it to a soup pot. Fry until crispy, then transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon grease in the pot.

2. 2

   Add the onion to the pot and sauté for 3-4 minutes over medium-high heat.

3. 3

   Stir in the cabbage and cook for another 6-8 minutes or until the onions and cabbage are lightly browned.

4. 4

   Add in the garlic and cook for 30 seconds.

5. 5

   Add the tomato sauce, broth, paprika, Italian seasoning, the potato, and about 3/4 of the cooked bacon (reserve the rest for topping bowls). Increase the heat to high and bring to a boil.

6. 6

   Once it's boiling, reduce the heat and simmer with the lid slightly ajar for about 20-25 minutes or until the potatoes are tender.

7. 7

   Stir in the cream and season with salt & pepper as needed. Serve and top the bowls with the rest of the bacon.