Potato Leek Soup with Cabbage
Cozy up with a bowl of hearty Potato Leek Soup with Cabbage, a comforting blend of tender potatoes, mellow leeks, and shredded cabbage simmered to perfection in a fragrant vegetable stock. Enhanced with the warmth of garlic, thyme, and a touch of optional heavy cream for added richness, this wholesome soup strikes the perfect balance between creamy and chunky textures. Ideal for chilly evenings, it’s a one-pot wonder that’s as nourishing as it is flavorful. Garnished with fresh parsley and served with crusty bread, this easy recipe comes together in under an hour and is sure to become a family favorite. Perfect for vegetarians or anyone craving a rustic, satisfying meal, this soup is a celebration of simple ingredients elevated to comfort food excellence.
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 large leeks
- 0.5 head cabbage
- 3 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme
- 1 whole bay leaf
- 0.5 cup heavy cream (optional)
- 2 tablespoons chopped parsley (for garnish)
Instructions
Peel the potatoes and dice them into roughly 1-inch cubes. Rinse and set aside.
Trim the dark green parts of the leeks, keeping only the white and light green sections. Slice lengthwise and wash thoroughly to remove any grit. Then slice into thin half-moons.
Thinly slice the garlic cloves.
Cut the cabbage into thin shreds, discarding the core.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced leeks and garlic. Cook for 5 minutes, stirring occasionally, until softened and fragrant but not browned.
Add the diced potatoes, shredded cabbage, thyme, bay leaf, salt, and pepper. Stir to combine.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer uncovered for about 25 minutes, or until the potatoes are tender.
Remove the bay leaf and optionally use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks, or keep it fully chunky based on your preference.
Stir in the heavy cream, if using, and adjust the seasoning with more salt and pepper if necessary.
Serve hot, garnished with chopped parsley. Pair with crusty bread if desired.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 320.4 g | 117% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 53.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 744 mg | 57% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 7952 mg | 169% | |
*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.
