Cabbage, Potato and Leek Soup
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
Loved this. I roasted the cabbage that I tossed in oil, S & P for 20 minutes in my 400 degree gas range with convection turned on, spread thinly and stirring after 10 minutes. Used oil for the leeks and garlic. I did not peel the potatoes and diced them to 1/2”. Added a splash of sherry vinegar and grated parmigiano reggiano. I liked the chunking texture, forgoing the immersion blender. BTW 4 cups of slaw was = to 1/2 of a medium head of cabbage. Next time I’ll try some white miso, instead of the sherry. There will be a next time!
Sauteed about 8 oz of diced pancetta with the leeks and used more fresh thyme than called for. Used my largest brazier so there was plenty of pan space to get everything well caramelized. Added a cup of dry white wine. Used homemade chicken stock. After reading some comments saying it was bland, I was pleasantly surprised at the intensity of flavor that developed after an overnight rest. TRULY delicious. Very French tasting.
Brilliant! I did 4 cups stock 2 cups water and hand blended a litter for smoother texture. Absolutely perfect soup!