Potato, Leek, and Cabbage Soup

4.8 from 8 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: American

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 1 hour 20 mins

Total Time: 1 hour 50 mins

Serves: 8

Ingredients

• 6 tablespoon olive oil (Note 1)
• 1 lb (~ 3 average size) leeks, cleaned and sliced, separate greens from whites
• 1 lb (~ 1/2 head) cabbage, shredded
• 3 cloves garlic, minced
• 1 lb (450 gram) potato, peeled and cubed
• 2 cup vegetable stock
• 4 cup water
• 1 1/2 teaspoon Italian seasoning (Note 2)
• 2 teaspoon salt, or to taste
• 1 teaspoon black pepper, or to taste

Instructions

1. Heat olive oil in a large soup pot over medium-high heat. Sauté green part of the leeks and cook until soft, about 15 minutes. Add the white part of the leeks and continue cooking until soft and golden, another 5 minutes.
2. Add cabbage and garlic, mix and stir occasionally until cabbage wilts and begins to caramelize. About 15 minutes.
3. Add potato, vegetable stock, water, Italian seasoning, salt, and pepper. Bring the soup to a boil, then lower the heat to a simmer, partially cover the pot, and cook until the potato is very tender and starts to fall apart. About 45 minutes.
4. Turn off the heat. Serve the soup immediately. Optionally, you can puree the soup with a blender to create a smooth velvety soup.

Notes

• (1) Or use 3 tablespoon olive oil and 3 tablespoon butter for non-vegan version.
• (2) Sub with equal amount of marjoram, oregano, or thyme. You can use fresh herbs as well.