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My leeks were HUGE, so I only used two, but this worked out fine with the rest of the ingredients. I adore potato and leek soup and the addition of cabbage made a nice change. This was hearty and comforting.
This was an ok soup. I added some artisan sausage to kick it up a bit. For anyone making this, just as a note as the recipe doesn't say it, you should be stripping the thyme leaves (probably obvious to some, not to rookies) and add the parsley at the same time (no mention of when to add that on the recipe). I added extra garlic and potatoes. The directions call for 4 cups of broth, but I found that to be too little. I had 3 average size leeks, and maybe the cabbage heads are bigger here in Arkansas :) Just add enough to make it a soup and not a sludge. Not a bad choice for a cold winter night.
Great! I must admit this was a last minute decision so I had to use what I had on hand. I didn't have leeks, so I increased the amount of chopped onion to 1-1/2. I also didn't have a fresh head of cabbage, so I used a half bag of cole slaw I had left over in the fridge. (The shredded carrots added a nice bit of color to the soup!) At the end I used a hand-held stick blender to smooth up about half of it. The flavor was very nice. Not bland or overpowering: just right! An easy, and delicious recipe.