Puree of Potato, Cabbage and Ricotta

Dscn3184

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cup whole milk ricotta
1 bay leaf
1 cup sliced leek
1 tablespoon black pepper
1 tablespoon butter
1 tablespoon salt
1/2 cup diced celery
1/2 cup diced onion
1/2 cup sour cream
3 green onions, thinly sliced
4 5 cups diced potatoes
4 cups chopped savoy cabbage
4 strips bacon
8 cups unsalted chicken stock
Grated cheddar for garnish

Recipe Preparation

See Full Recipe at Food52

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