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Cabbage, Potato and Leek Soup

5.0(4464)

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

by Melissa Clark

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Dinner, Appetizer

Servings

4 servings

Total time

1h 20m

Calories / serving

360 kcal

Ingredients (10)

serves

6 tablespoons unsalted butterbutter
3 medium leeks, white and light green parts, thinly slicedleek
8 cups shredded cabbagecabbage
2 garlic cloves, finely choppedgarlic
2 medium russet potatoes, peeled and dicedpotato
2 cups chicken or vegetable stockchicken
2 1/2 teaspoons kosher saltsalt
2 thyme branchesthyme
1/2 teaspoon black pepperpepper
Grated Parmigiano-Reggiano, to serveparmesan

Instructions (2 steps)

01Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
02Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

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Rich recipe — supports nutrition-aware planning.