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Cabbage and Potato Soup

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Ingredients
  

  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1/2 head green cabbage shredded
  • 1/2 cup green onions chopped (mostly the white parts)
  • 3 garlic cloves peeled and halved
  • 1/2 - 1 teaspoon salt
  • 32 oz 4 cups chicken broth
  • 1 large Idaho baking potato peeled and cut into 1/2 inch cubes
  • 1 Tablespoon flat-leaf parsley chopped
  • 1/2 Tablespoon fresh thyme
  • freshly ground pepper to taste
  • 2 Tablespoons sour cream

Instructions
 

  • Heat oil and butter in a large saucepan over medium heat.
  • Add cabbage, green onion, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes.
  • Add the broth, potatoes, parsley, thyme and 1/2 t salt. Simmer, covered, until the potatoes and cabbage are tender, about 15-20 minutes.
  • Let cool approximately 15 minutes. Using an immersion blender, puree the soup until smooth. Once smooth, stir in sour cream. Add additional salt if needed. Serve immediately. Top with a dab of extra sour cream and a sprinkle freshly ground pepper.