Potato Leek Cabbage Soup
Cozy up with a bowl of this hearty Potato Leek Cabbage Soup, a comforting classic packed with nutritious vegetables and rich, earthy flavors. Perfect for chilly days, this recipe combines tender potatoes, sweet leeks, and savory green cabbage simmered in a flavorful vegetable stock with a hint of garlic and fresh thyme. Partially blended for the perfect balance of creamy and chunky textures, this versatile soup can be customized with a splash of heavy cream for added indulgence or kept entirely dairy-free. Ready in under an hour, it's an easy one-pot wonder that's suitable for vegans (minus the cream) and pairs wonderfully with a slice of rustic bread or a crisp side salad. Elevate your weeknight dinners with this wholesome, satisfying soup that's as healthful as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 large (white and light green parts only) leeks
- 4 cloves garlic
- 4 medium (Yukon Gold or Russet preferred) potatoes
- 1 small head green cabbage
- 6 cups vegetable stock
- 2 cups water
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon (or 1 sprig, stripped) fresh thyme
- 1 piece bay leaf
- 0.25 cup heavy cream (optional)
- 1 tablespoon, chopped fresh parsley (optional garnish)
Instructions
Thoroughly clean and slice the leeks into thin rounds, ensuring no grit remains. Mince the garlic cloves. Peel and dice the potatoes into 1-inch cubes. Shred the cabbage into thin strips, discarding the tough core.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced leeks to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant. Be careful not to brown them.
Stir in the minced garlic and cook for an additional 1 minute until aromatic.
Add the diced potatoes and shredded cabbage to the pot, stirring to combine with the leeks and garlic.
Pour in the vegetable stock and water, ensuring the vegetables are fully submerged. Add the salt, black pepper, thyme, and bay leaf.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes and cabbage are tender.
Remove the bay leaf and discard.
Using an immersion blender, partially blend the soup to create a creamy consistency while still leaving some chunks, or keep it entirely chunky if you prefer. If you don't have an immersion blender, you can use a traditional blender in batches, but be cautious with the hot liquid.
If desired, stir in the heavy cream for extra richness.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve hot with a sprinkle of fresh parsley as a garnish, alongside crusty bread or a side salad.
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7137 mg | 310% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 54.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 8098 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
