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Clean recipe · cooking.nytimes.com

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).

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
1 hr 20 min
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Ingredients

  1. 6 tablespoons unsalted butter
  2. 3 medium leeks, white and light green parts, thinly sliced
  3. 8 cups shredded cabbage
  4. 2 garlic cloves, finely chopped
  5. 2 medium russet potatoes, peeled and diced
  6. 2 cups chicken or vegetable stock
  7. 2 ½ teaspoons kosher salt
  8. 2 thyme branches
  9. ½ teaspoon black pepper
  10. Grated Parmigiano-Reggiano, to serve

Instructions

  1. 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.
  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.