It’s time to put that delicious broth to work! A super simple and delicious soup that we love is this Cabbage Potato Leek Soup. It’s easy to make and perfect any time of year.
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Cabbage Potato Leek Soup
6 tablespoons unsalted butter
3 medium onions, chopped
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or pork stock
2½ teaspoons kosher salt
2 thyme branches
½ teaspoon black pepper
Grated Parmigiano-Reggiano, to serve
1. Melt the butter in a large pot over medium-high heat, add the onions and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
2. Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.