CREAMY CABBAGE, LEEK AND POTATO SOUP
To make this thick and hearty soup we've puréed cabbage, potato and a little cream together, then stirred in crumbled bacon and leeks sautéed in butter.
Provided by Lynne Webb
Categories Soups
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon of the butter in a stockpot over medium heat. Add the garlic and sauté until fragrant, 2 minutes. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper.
- Add the potatoes, chicken broth, bay leaf and vinegar. Cover the pot and bring the soup to a rapid simmer. Continue cooking, stirring occasionally, until the cabbage is very soft, 25 to 30 minutes.
- While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a separate pan over medium heat. Add the leeks and cook, stirring often, until tender and sweet, 5 to 6 minutes. Season to taste with salt and pepper and set aside.
- Once the cabbage is done cooking, remove the bay leaf and add the milk and cream. Purée the mixture using a hand-held or conventional blender. Note: If using a conventional blender, you should allow the soup to cool a bit first, then purée it in small batches.
- Stir the leeks and crumbled bacon into the puréed soup, taste and adjust the seasoning as needed. Serve immediately.
CABBAGE, LEEK & VEGETABLE SOUP
I came up with this low-carb, healthy recipe after looking around my pantry and refrigerator. I had some extra leek and cabbage leftover from the holidays, so I put them to good use. This hearty soup consists of ingredients that reminded me of vegetable soup that my Grandma used to make!
Provided by Lisa Pekala
Categories Vegetable Soup
Time 55m
Number Of Ingredients 11
Steps:
- 1. In a large stockpot, put all ingredients.
- 2. Cook until all vegetables are soft, about 40 minutes.
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.
Provided by Anita Jacobson
Categories Soup
Time 1h50m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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 SOUP WITH CABBAGE
This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.
Provided by Erin KG
Categories Clear Soup
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt the butter on low heat.
- Add in your chopped onion and simmer until they start to turn translucent.
- Add in your leeks and garlic, stir, and cover.
- Simmer for 5-8 minutes or until the leeks are softened.
- Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
- Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
- Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
- Add salt and pepper as desired.
CABBAGE, POTATO AND LEEK SOUP
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
Provided by Melissa Clark
Categories dinner, soups and stews, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-high heat, add the leeks 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.
- 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.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram
CABBAGE & LEEK SOUP
Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.
Provided by evelynathens
Categories Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
- Cook bacon in a large saucepan over moderate heat until crisp.
- Add leek and cook, stirring, until softened.
- Stir in flour and cook, stirring, for 3 minutes.
- Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
- Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
- Puree soup in batches in blender until smooth and return to pan.
- Stir in half and half and simmer, stirring occasionally, for 15 minutes.
- Stir in dill and season to taste.
Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3
POTATO AND CABBAGE SOUP
I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
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