Baked Potato and Cabbage Soup
Hearty and satisfying, this rustic potato soup is finished au gratin with buttery fontina cheese.
Ingredients
- 3 large Washington Russet potatoes, scrubbed (peels on)
- 2 tbsp extra virgin olive oil
- 4 drained canned anchovies, chopped
- 1 large onion, chopped
- 1/4 cup dry white wine
- 4 cups chicken broth
- 2 tsp finely chopped fresh oregano
- 2 tbsp butter
- 1 small head savoy cabbage, cored and sliced (about 8 cups)
- 3/4 cup shredded fontina cheese
Directions
Preheat oven to 400°F.
Using fork, pierce each potato several times.
Bake until tender, about 50 to 60 minutes. Let cool slightly (keep oven on).
Cut potatoes in half and scoop out flesh, reserving skins for another use or discarding. Press scooped-out potato through ricer or food mill.
In large saucepan set over medium heat, heat oil. Cook anchovies and onion, stirring occasionally, for 5 minutes or until very soft. Stir in white wine and cook, stirring frequently, until evaporated. Stir in chicken broth, riced potatoes and oregano. Cook, stirring occasionally, for 10 to 12 minutes or until thickened.
Meanwhile, in medium saucepan set over medium heat, melt butter. Cook cabbage, stirring occasionally, for 8 to 10 minutes or until softened. Stir cabbage into potato mixture.
Place oven-safe crocks or soup bowls on foil-lined baking sheet. Divide soup evenly among crocks and sprinkle with fontina.
Bake for 18 to 20 minutes or until cheese is bubbly and golden brown.
Nutrition Facts
Nutritional Analysis per serving: 439 calories, 15 g protein, 38 g carbohydrates, 24.7 g fat (50% of calories from fat), 34 mg cholesterol, 5.27 g fiber, 693 mg sodium.
Notes
Stuff reserved potato skins with your favorite shredded cheese blend and bake until melted for easy cheesy potato skins.
Substitute fontina cheese with Swiss or Gouda cheese if desired.
