Creamy Cabbage & Potato with Bacon

There’s something deeply comforting about a pot of food that starts with bacon and ends with olive oil. This creamy cabbage and potato dish is humble, rustic, and full of warmth—the kind of meal that fills the kitchen with quiet confidence as it simmers. Built on simple ingredients like potatoes, Savoy cabbage, garlic, and broth, it leans on bacon fat and butter for richness, white wine for depth, and a final splash of lemon to keep everything bright. It’s unfussy, nourishing, and perfect for feeding a small crowd on a cold evening—best enjoyed slowly, with bread and good company.

Ingredients – Serves 4-6

• 6–8 slices bacon, chopped
• 1 large onion or 1 leek, well washed and sliced
• 1 whole head of garlic, cloves separated, peeled, and lightly smashed
• 1 knob of butter
• 4–5 medium potatoes, peeled and cubed
• 1 cup dry white wine
• 3 cups chicken or vegetable broth
• ½ cup cream
• 2 cups shredded Savoy cabbage
• Salt and freshly ground black pepper, to taste
• Fresh lemon juice, to finish
• Good-quality olive oil, to finish

Method

1. In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave the bacon fat in the pot.
2. Add a knob of butter to the bacon fat. Once melted, add the onion (or leek) and cook until soft and translucent, about 5–7 minutes. Add the garlic and sauté for another minute until fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to cook off the alcohol.
4. Stir in the cubed potatoes and season lightly with salt and pepper. Add the broth and bring to a gentle boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the potatoes are very tender.
5. Before adding the cabbage, ladle about 1 cup of the potato-and-broth mixture into a blender. Blend until completely smooth, then return it to the pot.
   Stir in the ½ cup of cream. This step creates a naturally thick, silky base without overpowering the vegetables.
6. Stir in the shredded Savoy cabbage. Simmer uncovered for 8–10 minutes, or until the cabbage is soft and fully wilted. Taste and adjust seasoning with salt and pepper.
7. Finish with bacon, a drizzle of fresh lemon juice to brighten the dish, followed by a generous drizzle of good olive oil.

To Serve

Serve hot with crusty bread or toast for dipping. This soup thickens even more as it sits and is excellent the next day.

Optional additions

• Fresh thyme or bay leaf while simmering
• Cracked black pepper or chilli flakes for heat
• Grated Parmesan or pecorino at the table

Rich, comforting, and deeply satisfying—this is the kind of soup that feels like home.

Bon appétit!