Ingredients:

  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 large leek, white and light green parts only, sliced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 cups shredded green cabbage
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups chicken broth
  • ½ cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat a large Dutch oven over medium heat. Add the diced bacon and cook until the fat renders and the edges are crisp.
  2. Stir in the butter, onion, and leeks. Sauté for 5 minutes until the vegetables are translucent and smell nutty.
  3. Add the minced garlic and cook for 1 minute more to avoid burning.
  4. Pour in the chicken broth and stir in the cubed potatoes. Increase heat to bring to a gentle boil, then reduce to a simmer.
  5. Cover and cook for 10–12 minutes, or until the potatoes are tender enough to be pierced easily with a fork.
  6. Stir in the shredded cabbage and simmer for an additional 3–5 minutes until wilted but still bright green.
  7. Stir in the heavy cream, lemon juice, parsley, salt, and pepper. Remove from heat immediately.