Potato, Cabbage, Carrot and Leek Soup Recipe
By Robin
What do you think of the Potato Leek Soup?
Leeks
Potato, Leek, Carrot and Cabbage Soup Recipe
I have made this soup a handful of times and have augmented the Test Kitchen Cookbook's recipe to make it my own. It's absolutely delicious and leeks are good right now. Pair it with a large salad and homemade bread. It's also great as a leftover; the flavors actually become more intense. It can be frozen in a freezer safe container for one month.
Cook Time
A Healthier Potato Leek Soup
Test Kitchen Cookbook calls for 6 Tablespoons. I reduce this and add a bit of water when sweating the leeks for a more healthy soup. Be careful that you don't burn the leeks with the reduced amount of butter. You can also substitute some of the butter with olive oil.)
Ingredients
- 4 or 5 medium sized leeks, rinse thoroughly, use only white and light green portion, cut off dark green
- 1/2 large head cabbage (not red), chopped and rinsed ( I put leeks and cabbage in a large bowl to wash off excess dirt)
- 1 and 1/2 cups peeled carrots, chopped into 1/4 inch pieces
- 1 and 3/4 lbs potatoes, scrubbed and chopped into 1/2 inch pieces (I use fingerling potatoes, but red potatoes are also good
- 3 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
- 1 teaspooon fresh chives, optional
- 2 bay leaves
- pinch salt and pepper, to tast
Instructions
- Melt the butter in a large dutch oven or large pot over medium-low heat. Stir in the leeks, garlic and cabbage. Cover and cook until the leaks and cabbage are tender, 15 to 20 minutes. This process of sweating the leeks before liquid is added is a crucial part of the recipe. The amount of leeks and cabbage will cook down substantially.
- Stir in the broth, potatoes, carrots, thyme, chives, bay leaves, and 1 teaspoon of salt. Bring to a simmer and cook until the potatoes and carrots are tender, about 20 minutes.
- Smash some of the potatoes against the side of the pot to thicken the soup. Discard bay leaves and season with salt and pepper to taste.
All-Clad Dutch Oven
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NEW IN BOX ALL CLAD COPPER CORE 5.5 QT DUTCH OVEN 1ST Q! by sweeetheartpot
Current Bid: $315.00
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ALL-CLAD D5 STAINLESS STEEL DUTCH OVEN-5.5 QUARTS
Current Bid: $210.00
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The Stock Pot I Use for Soup
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ALL CLAD 8 QT STOCK POT GOOD USED CONDITION 11" ACROSS 5 1/2" TALL WITH LID
Current Bid: $149.99
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All-Clad D5 Brushed Stainless Steel Stockpot with Lid Stock Pot 8-qt #8701004153
Current Bid: $225.00
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Comments
Making it now smells amazing
Great soup! I think I will use this for Thanksgiving
Just enough flavor to move to the next course.
Great recipe, but a little less salt would be better. I'll try adding the sour cream as Abbey stated above.
This soup is great. I just avoided the butter and adding too much salt.
Loved this soup. Mine ended up too salty (I used boullion and forgot to adjust the salt) so I added some light sour cream to balance it -- and it was even better!
I love home made soup recipes such as this. I'll need to give it a try this Winter!
Wow, that's so great to hear! Good to know that you didn't need the spices and it still tasted great. Thanks for leaving the feedback!! Cheers!
Perfection - rarely does a large pot of soup run out in less than 24 hours around here!
We made this without the bay leaves, chives, or thyme (didn't have) and still love it.
Thanks for posting this!
yum yum! Robbie, I have made this soup to, but without the cabbage. Great addition! Interesting how I finally am commenting on one of these hubs; all it takes is F-O-O-D to bring me out! xo
![By Biso [Public domain], via Wikimedia Commons](http://commons.wikimedia.org/wiki/File:Leeks_bg.JPG){kind=link}
Farmer Brown 3 months ago
Since the Groundhog said six more weeks of winter, your leek soup should be on the menu! I referenced your hub in mine about "Grocery Store Gardening". Thank you for the cozy recipe!