Cream of Cabbage Soup
1 medium head of cabbage, chopped fine
1 medium onion, chopped fine
1/3 C. finely chopped carrot
4 to 6 C. water
6 to 7 slices bacon, fried crisp, drained and crumbled
2 (10 oz.) cans cream of chicken soup
2 C. whole milk
About 1/2 C. instant potato flakes or 1 – 1/2 C. leftover mashed potatoes
Salt and pepper, to taste
Finely chop the cabbage, onion and carrot in a food processor.
Put mixture in a large saucepan and add water. Cover and cook until vegetables are tender. Do not drain.
Add crumbled bacon, cream of chicken soup and milk. Stir well and heat. Add potato flakes, salt and pepper. Cover and simmer until thickened.
Serves 10 – 12.