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Cabbage, Leek and Potato Soup
Ingredients
  • 6 T. unsalted butter
  • 3 medum leeks white and light green parts, thinly sliced
  • 8 C. shredded cabbage
  • 2 garlic cloves finely chopped
  • 2 medium russet potatoes peeled and cut into a large dice
  • 2 C. vegetable stock
  • 4 C. water
  • 2 1/2 t. kosher salt
  • 2 thyme branches
  • 1/2 t. black pepper
  • Grated Asiago cheese to serve
  • Chopped parsley for garnish
Instructions
  1. Melt butter in a large soup pot and saute leeks until soft and golden around the edges. This will take 5-7 minutes. Add the shredded cabbage and chopped garlic and cook unil the cabbage begins to carmelize. Stir the cabbage mixture as it cooks. This will take about 10 minutes.
  2. Add potatoes, stock, 4 cups of water, salt and thyme. Bring the soup mixture to a simmer, partly covered, and cook until the potatoes begin to fall apart.This will take 45 to 50 minutes. Add more water to adjust consistency and taste. Season with black pepper.
  3. Add grated cheese to the hot soup and serve.