My garden blessed me with abundance. Heirloom potatoes that included white, red skin/red flesh, and purple skin/purple flesh varieties...
and perfectly formed heads of cabbage.
To make soup. A simple Potato Cabbage Soup. To sip and savour the abundance with thankfulness.
Potato Cabbage Soup
1 tbsp butter
1 onion, chopped
4 stalks celery, chopped
32 oz chicken broth (or 4 c. water + 1 ½ tbsp Better Than Bouillon Chicken Base)
1 lb potatoes, chopped into chunks
¼ head cabbage, chopped into chunks
diced nitrite-free fully cooked ham, optional
2 c. half and half
1 1/2 tsp Johnny's Seasoning Salt without MSG (or to taste)
1/2 tsp pepper
Optional toppings: chopped crispy bacon, grated cheese, sliced green onions
In soup pot, saute onion and celery in butter. Add broth, potatoes, cabbage, and ham (optional). Simmer for 20 minutes until potatoes and cabbage are tender but still firm. Add half and half. Heat to warm. Season to taste with salt and pepper. Ladle into bowls. If desired, garnish with sliced green onions, chopped crispy bacon, and/or shredded cheese.