Cabbage, Potato, and Leek

This Cabbage, Potato, and Leek Soup was meant for Saint Patrick’s Day, but could work any time of the year. It is quite healthy, and with its cross-cultural addition of grated Parmigiano-Reggiano cheese, hearty, too.

The recipe took a whole medium size cabbage, with the outer leaves trimmed off and the core left out. Since the soup is NOT pureed, it is necessary to shred the cabbage, either by hand or in a food processor. However, if the consistency isn’t pleasing, a small amount of the soup can be pureed and then put back in the pot to create a smoother base.

Ingredients

6 Tbsp unsalted butter or margarine

3 medium leeks, white and light green parts, cleaned and thinly sliced

8 cups shredded cabbage

3 cloves garlic, chopped

3 medium potatoes, peeled and diced

4 cups chicken stock

4 cups water

2 tsp salt (depending on how much is in the stock)

2 springs of thyme, or two pinches dried

1 tsp pepper

3 Tbsp Grated Parmigiani cheese

Directions

1. Melt butter in soup pot and cook leeks and garlic until soft and beginning to turn golden.
2. Add the cabbage and stir occasionally until cabbage begins to caramelize.
3. Stir in potatoes, stock, salt, pepper, thyme and bring to a simmer.
4. Cook until potatoes begin to disintegrate, about 50 minutes.
5. Add cheese.