Cabbage, Potato and Leek Soup

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Leeks

  (bulb and lower leaf-portion), raw

  3 leek or 267g

• Cabbage

  Raw

  8 cup, shredded or 560g

• Garlic

  Raw

  2 clove or 6g

• Russet potatoes

  Flesh and skin, raw

  200g

• Swanson Broth, Certified Organic Vegetable Broth

  2 cup or 470g

• Salt

  Table

  2 ½ tsp or 15g

• Thyme

  Spices, dried

  ½ tbsp, leaves or 1g

• Pepper

  Spices, black

  ½ tsp or 1g

• Parmesan cheese

  Grated

  100g

Directions

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.
3. Recipe by: Melissa Clark (source: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?algo=cooking_doc2vec_weight_1&fellback=false&imp_id=498886412&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=7)

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