This is such a simple soup with so much flavor and nourishment. There are truly only a handful of ingredients, no fancy equipment needed, and very basic seasonal ingredients that you could find anywhere this time of year.
This is the kind of soup you make on a night when there’s not much in the house and you’re rushed for time. This is the kind of soup you make for lunch when your children are coming in from a morning out in the cold. This is the kind of soup I’ll be making for years to come because it fits the bill for so many of our needs.
And I bet you this soup, or some variation of it, have been made by many, many mothers for generations.
- 1 lb bulk breakfast sausage
- 1 lg onion diced
- 1/2 lg head of cabbage chopped
- 4 medium russet potatoes chopped
- stock or water to cover
- 1-2 cups whole milk or cream
- salt and pepper to taste
- Cook sausage in Dutch oven over medium heat. Add chopped onion and cabbage and saute until they begin to soften, approximately five minutes.
- Add chopped potatoes, and season with salt and pepper. Add stock or water until all ingredients are nearly covered. Bring to a boil, cover, and turn heat to low. Simmer 20-30 minutes or until potatoes and cabbage are tender.
- Remove lid, turn off heat, and stir in milk or cream until the broth is as thin or creamy as you like. Taste for seasoning, adding salt and pepper as desired.
- Serve piping hot in large bowls.