Baked Potato and Cabbage Soup

Directions

1. Preheat oven to 400°F.

2. Using fork, pierce each potato several times.

3. Bake until tender, about 50 to 60 minutes. Let cool slightly (keep oven on).

4. Cut potatoes in half and scoop out flesh, reserving skins for another use or discarding. Press scooped-out potato through ricer or food mill.

5. 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.

6. 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. 

7. Place oven-safe crocks or soup bowls on foil-lined baking sheet. Divide soup evenly among crocks and sprinkle with fontina.

8. Bake for 18 to 20 minutes or until cheese is bubbly and golden brown.