{"id":"630efc9c-be6b-4ee2-a83e-5e8000f28e36","url":"https://recipestripper.com/recipes/630efc9c-be6b-4ee2-a83e-5e8000f28e36","source_url":"https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?art=100000008585945","title":"Cabbage, Potato and Leek Soup","description":"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).","servings":4,"servings_text":"4 servings","total_time":"PT1H20M","ingredients":[{"text":"6 tablespoons unsalted butter","item":"unsalted butter","quantity":6,"unit":"tbsp"},{"text":"3 medium leeks, white and light green parts, thinly sliced","item":"medium leeks, white and light green parts","quantity":3,"preparation":"thinly sliced"},{"text":"8 cups shredded cabbage","item":"shredded cabbage","quantity":8,"unit":"cup"},{"text":"2 garlic cloves, finely chopped","item":"garlic cloves","quantity":2,"preparation":"finely chopped"},{"text":"2 medium russet potatoes, peeled and diced","item":"medium russet potatoes","quantity":2,"preparation":"peeled and diced"},{"text":"2 cups chicken or vegetable stock","item":"chicken or vegetable stock","quantity":2,"unit":"cup"},{"text":"2 ½ teaspoons kosher salt","item":"kosher salt","quantity":2.5,"unit":"tsp"},{"text":"2 thyme branches","item":"thyme branches","quantity":2},{"text":"½ teaspoon black pepper","item":"black pepper","quantity":0.5,"unit":"tsp"},{"text":"Grated Parmigiano-Reggiano, to serve","item":"Grated Parmigiano-Reggiano, to serve"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."}],"date_published":"2026-10-30T00:02:54.505674+00:00","date_modified":"2026-10-30T00:02:54.505674+00:00"}