Potato Cabbage Soup

Ingredients:

1 tablespoon olive oil

1 tablespoon unsalted butter

1/2 head Savoy cabbage, shredded

3 scallions, trimmed and chopped

3 garlic cloves, peeled and halved

1/2 teaspoon kosher salt

4 cups chicken broth

1 pound Idaho potatoes, peeled and cut into 1/2-inch thick slices

3 dried bay leaved

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Directions

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Heat the oil and butter in a large saucepan over medium heat.

Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes.

Add the broth, potatoes, and bay leaves.

Simmer, covered, until the potatoes and cabbage are tender, about 20 minutes.

Using an immersion blender, puree until smooth and season to taste with additional salt, if desired.

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It makes quite a few servings, I had a few ladles-full topped with some Cholula.