Ingredients
- 1/2 lb bacon, chopped
- 1 onion, chopped
- 1 bunch green onion, chopped
- 1/2 head cabbage, coarsely chopped
- 2 potatoes, peeled and diced
- 5 cups chicken broth
- 1 1/2 teaspoons dried fine herbs
- salt & freshly ground black pepper
- 1 cup shredded Swiss cheese
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup heavy cream
- 1/2 teaspoon dried dill
- 1/8 teaspoon cayenne pepper
Directions
- Sauté bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
- Add the chopped onions and cabbage to the pan. Sauté for 5 minutes, or until onions are soft.
- Stir in potatoes, then chicken broth, fine herbs and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
- Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.
Source
food.com