Cabbage and Potato Soup

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 3  cups chicken broth
• 2  cups  shredded cabbage
• 2  medium potatoes, pared and diced (about 1 pound)
• 2  tablespoons butter
• 1  cup  chopped leek
• 3  tablespoons all-purpose flour
• 3  cups half-and-half, divided
• 2  teaspoons Dijon mustard
• 3⁄4 teaspoon Worcestershire sauce
• 1⁄2 teaspoon caraway seed
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon salt
• 2 -3  drops Tabasco sauce

Directions

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.