Potato Cabbage Soup

1  Tbsp  olive oil   #13736
1  Tbsp  unsalted butter   #44115
1/2  head Savoy cabbage, shredded
3  scallions, trimmed and chopped
3  garlic cloves, peeled and halved
1/2  tsp  kosher salt   #13792
4  cups  chicken broth   #44151
2  cups  boiled potatoes, cut in 1/2-inch slices   #87113

Heat the oil and butter in a large saucepan over medium heat.
Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes.
Remove 1/3 cup of the cabbage and set aside for garnishing.
Add the chicken broth and potatoes and bring to a boil.
Simmer, covered, until the cabbage is tender, about 15 minutes.
Using a blender, puree until smooth and season to taste with additional salt, if desired.
Before serving, garnish the soup with the reserved cabbage.