Cabbage, Potato and Leek Soup
Updated January 3, 2016
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 ½ teaspoons kosher salt
2 thyme branches
½ teaspoon black pepper
Grated Parmigiano-Reggiano, to serve
Nutritional analysis per serving (4 servings)
42 grams carbs; 49 milligrams cholesterol; 360 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 6 grams fiber; 1065 milligrams sodium; 8 grams protein; 10 grams sugar
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
- 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.
- 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.
Private Notes
Comments
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.
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.
Yummy and comforting. I Threw in a parm rind with the broth which added a nice depth of flavor.
This was a great soup, followed the recipe but added chicken broth for all of the liquid. i didn’t have a problem getting things to caramelize, I stirred it less often over a little higher heat.
this is amazing! I really enjoyed this soup, it's exactly what it says it is but it has a good depth of flavor. I recommend adding a rind of parmesan
- roasted the cabbage first - added some white wine - added some onion - added a bit of flour - more potatoes next time would be better (I had too few for the actual recipe)