Cabbage, Leek, & Potato Soup

  • 1 head of cabbage, chopped

  • 3 medium leeks *(see cleaning instructions below)

  • 2 medium russet potatoes (or similar), diced

  • 6 tablespoons of salted butter

  • ½ white onion, diced

  • 1 bunch fresh thyme

  • 4 garlic cloves

  • 4 cups vegetable or chicken stock (generally one carton)

  • 3 tablespoons of kosher salt

  • 1 teaspoon black pepper

  • 1 bunch parsley

  • Zest of half a lemon, to serve

  • Grated Parmesan, to serve

  1. Add 3 tablespoons butter to a large pot. Once melted, add diced onions, let cook until translucent and fragrant.

  2. Add leeks and garlic to the pot. Let simmer for 5-7 until leeks and garlic have softened and are fragrant.

  3. Add 3 more tablespoons of butter along with the chopped cabbage. Cover and let sit for about 10 minutes until the cabbage begins to soften and accumulate some color.

  4. Once cabbage has softened, add potatoes, 4 cups vegetable stock and 1 cup of water, along with salt, pepper, and thyme.

  5. Mix everything together until mixture reaches a boil, bring down to a simmer, cover and let simmer for 30-40 minutes, until the potatoes are tender

  6. Sprinkle parsley, zest one half of a lemon on top, and add Parmesan if your heart desires!

  7. Enjoy this delicious fall/winter soup!


*Chop leeks into thin slices until you reach the deep green part of the leek. If the inside rings look like they are dirty, we recommend filling a bowl up with water and placing the cut leeks in the water. Toss the leeks in the water and let sit for 5-10 minutes. The soil should fall to the bottom of the bowl. Using a slotted spoon or strainer, take the leeks out of the water.