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Potato, Leek and Cabbage Soup

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“A blend of leeks, cabbage, potatoes, carrots and herbs that is hearty, healthy and tasty...just right for a cold winter day.”
READY IN:
40mins
SERVES:
4-6
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, saute the sliced leeks in butter for approximately 3-5 minutes, until softened. Add the cabbage, and continue to saute until the cabbage is tender. Add chicken stock, potatoes and and carrots, along with about 1 tsp parsley and 1/2-1 tsp thyme. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until all vegetables are soft.
  2. Using an immersion blender, partially puree the soup for a creamy texture, although I prefer to leave some larger pieces as well. Salt and pepper to taste. (For a more formal presentation, puree until completely smooth, swirl in creme fraiche, and add a topping of crispy frizzled leeks).

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