Total Time
Prep 20 mins
Cook 40 mins

I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.

Ingredients Nutrition


  1. In a large saucepan, heat broth over medium heat.
  2. Add cabbage and potatoes.
  3. Cover and simmer about 10 minutes until potatoes are tender.
  4. In a large skillet, over medium heat melt butter.
  5. Add leeks and cook until tender.
  6. Stir in flour (into leek mixture) and cook 2-3 minutes.
  7. Add 1 cup half and half to the broth mixture.
  8. Add leek mixture to broth mixture.
  9. Add remaining ingredients.
  10. Stir in remaining 2 cups half and half.
  11. Cook over low heat 10-15 minutes.
Most Helpful

5 5

Great recipe, even with the changes I made. I wanted a lighter soup, so I used one can of fat free evaporated milk. It was still delicious. I also used brown deli mustard since I discovered I was out of dijon. Otherwise, I followed the recipe. Easy to make, and nice for a change from the usual potato soups I make. When I reheated the leftovers, I added some smoked sausage and that was a good addition. The smoked sausage flavor goes well with the mustard and caraway. Definately a soup I would make again.

5 5

So, so good. I did fresh rosemary, thyme, and parsley in place of the caraway. And I added some garlic, and used light evaporated milk as I didn't have half and half. Oh, and some lean ham that I sauteed til crispy. And lemon juice. But the base flavor here in the recipe was what made it great... I tasted it before adding the mustard and after, and couldn't believe the difference. Who'd have believed mustard would taste this good in soup? Weird. Delicious. Will make again and again...

5 5

Very good! I made corned beef with boiled cabbage, carrots and potatoes. Instead of dumping the flavorful broth, I skimmed the fat and strained it and used it in place of the chicken stock. I also added some bits of the leftover corned beef to the soup. Yum.