Cabbage, Potato and Leek Soup
, 4 servings
A rustic one-pot soup of butter-caramelized leeks and cabbage simmered with potatoes until soft and thick.
| 85 g unsalted butter | Melt butter, medium-high | Cook leeks until golden, 5-7 min | Add cabbage & garlic, cook 10 min | Add potatoes, stock, water, salt, thyme | Simmer partly covered, 45-50 min | Season with pepper | Serve topped with cheese |
| 3 medium leeks, white and light green parts, thinly sliced | |||||||
| 600 g shredded cabbage | |||||||
| 2 garlic cloves, finely chopped | |||||||
| 2 medium russet potatoes, peeled and diced | |||||||
| 480 ml chicken or vegetable stock | |||||||
| 960 ml water (more as needed) | |||||||
| 2 1/2 teaspoons kosher salt | |||||||
| 2 thyme branches | |||||||
| 1/2 teaspoon black pepper | |||||||
| Grated Parmigiano-Reggiano, to serve |
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