Winter Vegetable Soup

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50 minutes Prep: 10 minutes Cook: 30 minutes

239 calories per serving view nutrition facts

Ingredients

4	slices	bacon	cut in 1 inch pieces
4	tablespoons	butter, unsalted
2	cups	leeks	diced
1 1/2	cups	onions	diced
1	cup	celery	diced
1 1/2	teaspoons	tarragon	dried
1/2	teaspoon	thyme	dried
1	x	salt
1	x	black pepper	to taste
5	cups	chicken broth
2 1/2	cups	potatoes	diced
1	pound	spinach	rinsed, 1/8 inch slivers
1 1/2	cups	carrots	sliced
1 1/2	cups	cabbage	shredded

Directions

In large soup pot, cook bacon till fat is rendered (5 minutes), remove and discard.

Add butter, then leeks, onion and celery.

Cook over low heat till wilted (15 minutes).

Season with tarragon, thyme salt and pepper.

Stir well.

Add stock, potatoes and carrots.

Simmer till tender but not mushy (15 minutes).

Add half the spinach and the cabbage, simmer 1 minute.

Remove from heat.

Puree half the soup in a food processor or blender and return to pot.

Simmer over low heat and add the remaining spinach and the cream.

Heat well but don't boil.

Adjust seasoning and serve.

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