Cabbage and Potato Soup

• 2 thick slices bacon, diced, optional
• 1 medium onion, diced
• 1 small head of cabbage, preferably Savoy, cored and shredded
• 1 tablespoon caraway seeds, lightly crushed
• 2 medium to large potatoes, peeled and cut into 1/2-inch dice
• 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
• Salt and black pepper to taste
• 1 cup croutons (page 580)

1. Cook the bacon in a large saucepan over medium heat, stirring occasionally, until some of the fat is rendered, 3 to 5 minutes.
2. Add the onion and cookor cook the onion in 2 tablespoons butter or oil if youre not using the baconstirring, until its translucent, about 4 minutes.
3. Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.
4. Add the caraway seeds and potatoes and lightly brown the potatoes, about 5 minutes.
5. Add the stock and bring to a boil.
6. Reduce heat and simmer for 20 minutes or until the potatoes are very tender.
7. Taste and adjust the seasoning as necessary.
8. Thin with a bit of water or stock if the soup seems too rich.
9. Garnish with the croutons and serve immediately.
10. This version has a sweetness that many people will like.
11. (You can add a tablespoon of vinegar to it as well.)
12. Omit the caraway seeds and potatoes.
13. After the cabbage wilts, add 2 tablespoons brown sugar and stir well.
14. When the sugar is completely dissolved, add the stock and proceed.

bacon, onion, head of cabbage, caraway seeds, potatoes, beef, salt, croutons

Taken from www.epicurious.com/recipes/food/views/cabbage-and-potato-soup-386453 (may not work)