Cabbage, Potato and Leek Soup
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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.
Powered by
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.
Should have listened to the others and roasted the cabbage first as it still wasn’t caramelized after 30 mins. So to add depth I read the comments and ended up uaing jarlsberg, miso, and balsamic of Modena and did a puree. Very tasty but next time I’ll try caramelizing for longer!
This was extremely good. I was worried about the cabbage carmelizing, but I honestly didn’t have any problems with the heat cranked up. I shredded a large head of green cabbage by hand - did not measure out in cups - and I deglazed the pan with a splash of white wine before adding the broth because of the color on the bottom of the pan. I have never tasted such a rich, meatless soup - the depth of flavor is insane. I will be making this on repeat this winter!
This may be the ugliest soup I've ever made, but what a frugal treat to eat!