Cabbage Soup

Tip:  Read directions completely before preparing.

4 tablespoons butter

1 small green cabbage (about 1 lb.), finely shredded

2 medium potatoes, peeled, sliced thinly, and cut into fingers

1 package Knorr leek soup

6 cups chicken stock

salt and white pepper to taste

1 cup Muenster cheese, shredded

Melt the butter over medium heat in a heavy bottomed pot.  Add cabbage, and potatoes, saute for about 4-5 minutes until the cabbage is softened.

Pour in the chicken broth, empty the package of Knorr leek soup in, add salt and pepper to your tasting, and stir.

Bring to a boil, then reduce heat to medium low.  Cover and simmer for about 30 minutes.

When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.

Tip:  Serve with slices of buttered banquette.