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Soup: New Potato Simmer




Source of Recipe


bhg


Recipe Introduction


There’s nothing complicated about this savory potato soup enhanced with a splash of cream for a rich flavor. We loved the bright yellow-green color of Napa cabbage on each serving, but a little pile of baby spinach leaves is a great option.



List of Ingredients




• 1-1/2 pound tiny new potatoes
• 1 pound smoked turkey or chicken breast, shredded
• 2 14-ounce cans reduced-sodium chicken broth
• 1 medium leek, sliced
• 1/3 cup whipping cream
• 3 tablespoons Dijon-style mustard
• 1 tablespoon snipped fresh lemon thyme
• 1-1/2 cups Napa cabbage, cut into 1/4-inch strips
• Breadsticks (optional)


Recipe



1. Cut any large potatoes in half. In a 4-quart Dutch oven combine potatoes, turkey, broth, and leek. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

2. In a small bowl stir together the cream and mustard. Add cream mixture and thyme to Dutch oven. Simmer, uncovered, for 5 minutes more or until potatoes are tender, stirring occasionally. To serve, ladle into individual bowls. Top each serving with 1/4 cup of Napa cabbage. Serve with breadsticks.


Makes 6 (1-1/3 cups) main-dish servings.