Meat-free Friday– Cabbage and Potato soup

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Believe it or not, this recipe is a hit with the kids!  It’s a filling, warm soup – perfect for the middle of winter, using lots of in-season items.

Cabbage and Potato Soup
1 small head of cabbage, coarsely chopped into 1 to 2 inch squares

6 yukon gold potatoes, peeled and chopped into 2 inch cubes

1 medium onion, coarsely chopped

3 to 4 tablespoons butter

1/2  tablespoon black pepper

1/2 teaspoon salt

2 1/2 tablespoons fresh thyme (about 1 1/2 tablespoons if you’re using dried thyme)

4 cups vegetable broth

2 cups water

Instructions: 

1. Melt the butter in a large soup pot and saute the onion, potatoes, salt, and pepper for about 5 minutes
2. Add vegetable broth and water; boil until the potato is just soft enough to mash.
3. Using a hand potato masher, mash the potatoes in the soup until half the potatoes are mashed and half are still in chunks.  If you really like a smooth soup, instead of hand-mashing, use a blender to puree about half the soup.
4. Add cabbage and thyme; cook until cabbage is soft.
5. Makes about 4 servings.