I balance all that out with the activities and commitments for each week. And even though it usually changes mid-week, we have dinner together most every night at home.
Even though that means we’re never eating before dark.
This potato soup is a foraged dinner: a bounty of perfect fingerling potatoes from a friend’s garden, a stunning cabbage from the farmers’ market and local ground pork from the freezer.
Plus wonderfully plump and juicy cloves of hard-necked garlic, locally grown, from the pantry.
The stock? It comes from simmering the carcass from Monday night’s roast chicken dinner.
It all comes together in a single pot simmering on the stove or in the slow cooker. And just in time for the changing weather–snow is in the forecast for the weekend.
This garlicky potato soup is a template to be used repeatedly by subbing in other vegetables and meats that you can on hand and need to use.
Maybe you have baby spinach too wilted to eat fresh, or a single leftover chicken breast. Perhaps it’s a lone zucchini and oddly shaped carrots.
Any which way you go, this is the essence of soup making. Simple, practical and hearty.
And it’s the ideal way to kick off soup season!
What is your favorite homemade soup? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Garlicky Potato, Cabbage & Sausage Soup
This is the type of soup that inspires me to make bread sticks or a batch of croutons. If time is short, I buy crusty bread for dipping. Use the best quality stock and season well to highlight the simple flavors of the potatoes, cabbage and sausage.
- 1 tablespoon olive oil
- 1/2 pound ground pork
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- 1/2 pound potatoes, such as fingerling or Yukon gold
- 2 cups thinly sliced green cabbage
- 8 cups best-quality poultry stock chicken or turkey
Heat the olive oil in a stockpot over medium-high heat. Add the sausage and break it up with a wooden spoon into marble-sized chunks. Season with salt and pepper and cook until it starts to brown.
Add the garlic and cook with the sausage until fragrant. Add the potatoes and cabbage and saute until the cabbage starts to wilt, about 6 minutes.
Add the stock. Reduce the heat to simmer until the potatoes are fork tender and the cabbage has softened to your liking. Taste for seasoning before serving.
Ground pork is sausage without the seasonings. If you cannot find fresh ground pork, substitute mild Italian sausage removed from the casing.