Creamy Cabbage, Leek and Potato Soup
This soup is made with a puréed blend of cabbage, potatoes, chicken broth, milk and cream combined with crumbled bacon and sautéed leeks. It works equally well as a main course, lunch or starter to a light meal.
- 1 medium head green cabbage (about 1-3/4 lbs), cored and chopped
- 3 tablespoons butter, divided
- 4 cloves garlic, finely chopped
- 2 medium potatoes (about 1/2 lb), peeled and diced
- 5 cups low-sodium chicken broth
- 1 bay leaf
- 2 teaspoons apple cider vinegar
- 1/4 cup cream
- 1/4 cup milk
- 2 medium leeks, sliced
- 4 to 6 strips cooked bacon, crumbled
- Salt and freshly ground black pepper
Melt 1 tablespoon of the butter in a stockpot over medium heat. Add the garlic and sauté until fragrant, 2 minutes. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper.
Add the potatoes, chicken broth, bay leaf and vinegar. Cover the pot and bring the soup to a rapid simmer. Continue cooking, stirring occasionally, until the cabbage is very soft, 25 to 30 minutes.
While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a separate pan over medium heat. Add the leeks and cook, stirring often, until tender and sweet, 5 to 6 minutes. Season to taste with salt and pepper and set aside.
Once the cabbage is done cooking, remove the bay leaf and add the milk and cream. Purée the mixture using a hand-held or conventional blender. Note: If using a conventional blender, you should allow the soup to cool a bit first, then purée it in small batches.
Stir the leeks and crumbled bacon into the puréed soup, taste and adjust the seasoning as needed. Serve immediately.
Makes 4 to 8 servings