Cooking Instructions

• Add unsalted butter and diced onion to a large pot. Cook over medium heat until the onions are softened, then add minced garlic and cook for 1 minute.
• Add chopped cabbage and cook until it softens and wilts.
• Add peeled and chopped russet potatoes, vegetable broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
• Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.
• Stir in half and half and chopped kale leaves. Heat the soup until the kale slightly wilts. Serve the soup with sliced green onion and chopped cooked bacon for garnish.