Cabbage, Potato and Leek Soup

By Melissa Clark

Cabbage, Potato and Leek Soup
Andrew Scrivani for The New York Times
Total Time
1 hour 20 minutes
Rating
5(4,392)
Comments
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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).

Featured in: A Good Appetite: Cabbage Flexes Its Muscles Three Ways

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Ingredients

Yield:4 servings
  • 6tablespoons unsalted butter
  • 3medium leeks, white and light green parts, thinly sliced
  • 8cups shredded cabbage
  • 2garlic cloves, finely chopped
  • 2medium russet potatoes, peeled and diced
  • 2cups chicken or vegetable stock
  • 2½teaspoons kosher salt
  • 2thyme branches
  • ½teaspoon black pepper
  • Grated Parmigiano-Reggiano, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

360 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 8 grams protein; 1065 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt 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.

  2. Step 2

    Stir 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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Ratings

5 out of 5
4,392 user ratings
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Comments

A. Cleary

I've made this 2x & could never get the cabbage to caramelize. 8 cs. of cabbage crowds even my biggest pan, leading to steaming, not caramelizing. Working in batches helps, but it's prohibitively time-consuming.
Here's a what I do now: toss the shredded cabbage with olive oil until lightly coated. Add S&P, spread in a lg. sheet pan, pop into 400 deg. oven . Check every 10 minutes & remove when it's caramelized. Then proceed with the recipe as written.

Cameron

Delicious. Allowing the potatoes to break down gives it the texture of a creamy, pureed soup without blending or adding any cream. I like to add 2-4 tablespoons of good-quality red wine vinegar after I take the soup off heat--it gives it a nice little bite. I highly recommend that.

ler

Yummy and comforting. I Threw in a parm rind with the broth which added a nice depth of flavor.

Lorry S

This was delicious!. I had some left over Napa cabbage and wondered if it would caramelize well, but it turned out great. Highly recommend.

Pat in WI

I made the soup yesterday. Like so many others I made a 'few' adjustments: I added one carrot for color, used 1/2 cabbage sliced very thin, used 1 qt chicken broth and 4 cups water. I found that the potatoes did not soften as much as the cabbage did. I had enough for a small bowl for lunch today. I plan to make it again and again.

Darcy Parsons

I added a squeeze of lemon and Ume plum vinegar to finish after stirring in some cream and sour cream.

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