Recipe by Erin KG
This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.
Top Review by anniesnomsblog
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.
- 44.37 ml butter
- 1 white onion, chopped
- 3 leeks, white and light green parts only, chopped
- 1-2 garlic clove, minced
- 1 head cabbage, chopped
- 2-3 medium yukon gold potatoes, chopped
- 946.36 ml vegetable broth
- 4.92-9.85 ml dried parsley or 4.92-9.85 ml fresh parsley
- 9.85-14.78 ml dried thyme or 9.85-14.78 ml fresh thyme
- 1-2 bay leaf
- salt and pepper
Directions See How It's Made
- In a large pot, melt the butter on low heat.
- Add in your chopped onion and simmer until they start to turn translucent.
- Add in your leeks and garlic, stir, and cover.
- Simmer for 5-8 minutes or until the leeks are softened.
- Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
- Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
- Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
- Add salt and pepper as desired.