Creamy Potato Cabbage Soup

From Moosewood Restaurant Daily Special. “Sweet cabbage and creamy potatoes in a humbe, warm-hearted soup offer cozy comfort for those who live in cold, damp climates where these vegetables happily thrive. The caraway and dill add appetizing flavor and fragrance.”
Serves 4, Yields 5.5 cups, Total Time 45 minutes

2 T oil
2 C coarsely chopped onions
1 t GROUND caraway seeds
1/2 t salt
4 C coarsely chopped green cabbage
2 C sliced red or white potatoes
3 C water or vegetable stock
1 t dried dill
4 oz cream cheese
salt & ground black pepper to taste

Warm the oil in a soup pot on medium heat, add the onions, sprinkle with the caraway and half the salt. Cover and cook, stirring occasionally, for about 10 minutes, until the onions are translucent. Add the cabbage and remaining salt, cover, and cook, stirring occasionally, unti the cabbage begins to wilt. Add potatoes and water, cover, and bring to a boil, then reduce the heat and simmer until all the vegetables are tender.

In a blender in batches, puree the vegetable mixture, dill, and cream cheese until smooth. Return to pot and gently reheat. Add salt and pepper to taste, and more water if it’s too thick.

My comments: I used chicken broth instead of water. Really tasty, Peter loved it — “It’s like baked potato soup, but better.” Nobody noticed the cabbage, which is a good thing since it’s not a universally-loved vegetable in this household. Definitely worth making again. It tastes really creamy, for only 4 oz of cream cheese, too.