Potato, Leek And Cabbage Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 head cabbage, chopped
• 4 leeks, trimmed, washed, sliced, and light green parts
• 4 medium yukon gold potatoes, peeled and cubed
• 2 medium carrots, peeled and chopped
• 3 -4 cups chicken stock
• parsley
• thyme
• salt and pepper
• 4 tablespoons butter

Recipe

• 1 in a saucepan, saute the sliced leeks in butter for approximately 3-5 minutes, until softened. add the cabbage, and continue to saute until the cabbage is tender. add chicken stock, potatoes and and carrots, along with about 1 tsp parsley and 1/2-1 tsp thyme. bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until all vegetables are soft.
• 2 using an immersion blender, partially puree the soup for a creamy texture, although i prefer to leave some larger pieces as well. salt and pepper to taste. (for a more formal presentation, puree until completely smooth, swirl in creme fraiche, and add a topping of crispy frizzled leeks).