Potato Leek Soup With Cabbage |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
3 tablespoons butter |
1/2 white onion, chopped |
3 leeks, white and light green parts only, chopped |
1 -2 garlic clove, minced |
1/2 head cabbage, chopped |
2 -3 medium yukon gold potatoes, chopped |
4 cups vegetable broth |
1 -2 teaspoon dried parsley or 1 -2 teaspoon fresh parsley |
2 -3 teaspoons dried thyme or 2 -3 teaspoons fresh thyme |
1 -2 bay leaf |
salt and pepper |
Directions:
1. In a large pot, melt the butter on low heat.
2. Add in your chopped onion and simmer until they start to turn translucent.
3. Add in your leeks and garlic, stir, and cover.
4. Simmer for 5-8 minutes or until the leeks are softened.
5. Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
6. Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
7. Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
8. Add salt and pepper as desired.
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