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Potato, Leek, and Cabbage Soup

Prepare this delicious and hearty winter soup to keep you warm with economical ingredients: potatoes, leeks, and cabbage. Vegan-friendly and gluten-free.
Potato, Leek, and Cabbage Soup.

Potato, Leek, and Cabbage Soup.

The weather is getting colder, and winter is almost upon us. On days like these, I love to prepare a big pot of hot soup to keep the body warm. Today, let me share this easy recipe for a delicious potato, leek, and cabbage soup.

It’s a simple soup with economical ingredients. The basic recipe is vegan-friendly and gluten-free. You can, of course, add to the recipe with even more vegetables and use add-ons like butter, bacon, and parmesan to make it even more delicious.

Ingredients for potato, leek, and cabbage soup: potato, leeks, cabbage, garlic, olive oil, Italian seasoning, salt, and black pepper.

Ingredients for potato, leek, and cabbage soup: potato, leeks, cabbage, garlic, olive oil, Italian seasoning, salt, and black pepper.

Ingredients for potato, leek, and cabbage soup

The title pretty much sums up what the main ingredients are for this lovely winter soup: potatoes, leeks, and cabbage.

The supporting seasonings are super simple too, olive oil, garlic, salt, pepper, and Italian seasoning.

If you don’t stock Italian seasoning at home, feel free to sub with either marjoram, oregano, or thyme. You can even use fresh herbs too if you have a lovely herb garden in your home.

Add-ons for omnivores: butter and bacon/pancetta

When you don’t need the soup to be strictly vegan, you can replace part of olive oil with butter. I usually go with 50% olive oil and 50% butter.

Adding a couple of slices of bacon/pancetta will also make the soup even more flavorful.

(1) Sauté white part of leeks. (2) Sauté green part of leeks. (3) Add cabbage and garlic. (4) Add potato, vegetable stock, water, Italian seasoning, salt, and pepper.

(1) Sauté white part of leeks. (2) Sauté green part of leeks. (3) Add cabbage and garlic. (4) Add potato, vegetable stock, water, Italian seasoning, salt, and pepper.

Cooking the soup

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.

TIPS: If you are adding bacon/pancetta, fry these first until golden brown before adding the leeks.

Add cabbage and garlic, mix and stir occasionally until cabbage wilts and begins to caramelize. About 15 minutes.

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.

TIPS: If you are in the habit of saving parmesan rind for soup, this is the perfect time to add them to the soup along with the stock and water.

Turn off the heat. Serve the soup immediately. Optionally, you can puree the soup with a blender to create a smooth velvety soup.

Potato, Leek, and Cabbage Soup.

Potato, Leek, and Cabbage Soup.

Potato, Leek, and Cabbage Soup

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 30 mins

Cook Time: 1 hour 20 mins

Total Time: 1 hour 50 mins

Serves: 8

Print Recipe

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.

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