Bacon Potato Soup

Bacon Potato Soup
Adapted from a recipe that came from the CSA farm we had a share in this past year - the original (from Fresh from the Farmers' Market by Janet Fletcher) called for prosciutto di Parma. I substituted bacon and love the results - the comforting depth of the potatoes and cabbage, the zippy fresh herbs. I made a huge pot in September with red cabbage and froze the delicate-pinky purple leftovers which we enjoyed now months later.

Melt:

• 4 Tablespoons unsalted butter

Saute:

• 1 large onion, chopped
• 2 large cloves garlic, minced
• 2 ounces bacon, chopped
• 1 Tablespoon fresh sage, minced
• 1 teaspoon fresh rosemary, minced

until onions are transparent, about 10 minutes.
Add:

• 2 pounds potatoes, scrubbed, chopped in ½ inch cubes

Season with:

• Salt and pepper

Stir and saute about 3 minutes.
Add:

• 2 cups broth
• 4 cups water

Bring to a simmer, cover and adjust heat to maintain simmer. Cook until potatoes are tender, about 20 minutes.
Using a potato masher, mash potatoes until most of htem break down and begin to thicken soup. It's nice to leave a few slightly rough pieces to give the soup a more interesting texture.
Stir in:

• ¾ pounds green or red cabbage, finely sliced

Simmer gently until cabbage is just tender, about 10 minutes. Taste and adjust seasoning.