Potato Soup w garnish Name: Jenifer Miller Base: Maxwell AFB Recipe: Ingredients 2 1/2 lbs russet potatoes, cooked, about 6 medium potatoes 1 tablespoon vegetable oil 1 tablespoon butter 6 cups green cabbage, thinly sliced and chopped, I make them about 2x1/4 inches 1 cup onions, finely chopped, about one medium 8 ounces smoked sausage (For a meatier soup double the amount and or or add both. ) or 8 ounces cooked bacon (For a meatier soup double the amount and or or add both. ) or 8 ounces ham ( For a meatier soup double the amount and or or add both. ) 2 medium carrots, peeled, shredded and chopped 2 cups 2% low-fat milk or 10 ounces fat-free evaporated milk 14 ounces chicken broth ( any type broth may be used) salt and pepper, to taste Garnish shredded cheddar cheese (optional) sour cream (optional) green onions (optional) chives (optional) cooked bacon, crumbled (optional) Directions Add butter and oil in a dutch oven and heat over medium heat. Add cabbage and onions and cook until they start to soften, stirring occasionally.