Best 10 Potato Leek Soup With Cabbage Recipes

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Potato leek soup with cabbage is a delicious and hearty soup that is perfect for a cold winter day. It is made with simple ingredients that can be found in most grocery stores, and it is easy to make. This soup is also very versatile, so you can add or remove ingredients to suit your own taste. Whether you are a beginner cook or a seasoned expert, you are sure to enjoy this delicious soup. So gather your ingredients and get ready to make a delicious bowl of potato leek soup with cabbage!

Here are our top 10 tried and tested recipes!

CREAMY CABBAGE, LEEK AND POTATO SOUP



Creamy Cabbage, Leek and Potato Soup image

To make this thick and hearty soup we've puréed cabbage, potato and a little cream together, then stirred in crumbled bacon and leeks sautéed in butter.

Provided by Lynne Webb

Categories     Soups

Time 1h

Number Of Ingredients 12

1 medium head green cabbage (about 1-3/4 lbs, cored and chopped)
3 tablespoons butter (divided)
4 cloves garlic (finely chopped)
2 medium potatoes (about 1/2 lb, peeled and diced)
5 cups low-sodium chicken broth
1 bay leaf
2 teaspoons apple cider vinegar
1/4 cup cream
1/4 cup milk
2 medium leeks (sliced)
4 to 6 strips cooked bacon (crumbled)
Salt and freshly ground black pepper

Steps:

  • Melt 1 tablespoon of the butter in a stockpot over medium heat. Add the garlic and sauté until fragrant, 2 minutes. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper.
  • Add the potatoes, chicken broth, bay leaf and vinegar. Cover the pot and bring the soup to a rapid simmer. Continue cooking, stirring occasionally, until the cabbage is very soft, 25 to 30 minutes.
  • While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a separate pan over medium heat. Add the leeks and cook, stirring often, until tender and sweet, 5 to 6 minutes. Season to taste with salt and pepper and set aside.
  • Once the cabbage is done cooking, remove the bay leaf and add the milk and cream. Purée the mixture using a hand-held or conventional blender. Note: If using a conventional blender, you should allow the soup to cool a bit first, then purée it in small batches.
  • Stir the leeks and crumbled bacon into the puréed soup, taste and adjust the seasoning as needed. Serve immediately.

POTATO, LEEK, AND CABBAGE SOUP



Potato, Leek, and Cabbage Soup image

Prepare this delicious and hearty winter soup to keep you warm with economical ingredients: potatoes, leeks, and cabbage. Vegan-friendly and gluten-free.

Provided by Anita Jacobson

Categories     Soup

Time 1h50m

Number Of Ingredients 10

6 tablespoon olive oil (Note 1)
1 lb (~ 3 average size) leeks, cleaned and sliced, separate greens from whites
1 lb (~ 1/2 head) cabbage, shredded
3 cloves garlic, minced
1 lb (450 gram) potato, peeled and cubed
2 cup vegetable stock
4 cup water
1 1/2 teaspoon Italian seasoning (Note 2)
2 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste

Steps:

  • Heat olive oil in a large soup pot over medium-high heat. Sauté green part of the leeks and cook until soft, about 15 minutes. Add the white part of the leeks and continue cooking until soft and golden, another 5 minutes.
  • Add cabbage and garlic, mix and stir occasionally until cabbage wilts and begins to caramelize. About 15 minutes.
  • Add potato, vegetable stock, water, Italian seasoning, salt, and pepper. Bring the soup to a boil, then lower the heat to a simmer, partially cover the pot, and cook until the potato is very tender and starts to fall apart. About 45 minutes.
  • Turn off the heat. Serve the soup immediately. Optionally, you can puree the soup with a blender to create a smooth velvety soup.

POTATO LEEK SOUP WITH CABBAGE



Potato Leek Soup With Cabbage image

This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.

Provided by Erin KG

Categories     Clear Soup

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1/2 white onion, chopped
3 leeks, white and light green parts only, chopped
1 -2 garlic clove, minced
1/2 head cabbage, chopped
2 -3 medium yukon gold potatoes, chopped
4 cups vegetable broth
1 -2 teaspoon dried parsley or 1 -2 teaspoon fresh parsley
2 -3 teaspoons dried thyme or 2 -3 teaspoons fresh thyme
1 -2 bay leaf
salt and pepper

Steps:

  • In a large pot, melt the butter on low heat.
  • Add in your chopped onion and simmer until they start to turn translucent.
  • Add in your leeks and garlic, stir, and cover.
  • Simmer for 5-8 minutes or until the leeks are softened.
  • Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
  • Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
  • Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
  • Add salt and pepper as desired.

CABBAGE, POTATO AND LEEK SOUP



Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

POTATO, LEEK & CABBAGE SOUP



Potato, Leek & Cabbage Soup image

A perfect soup for a cold autumn or winter evening. It's savory, filling & easy on the pocketbook. Don't let the cabbage scare you away. It gives this soup texture and just a hint of flavor.

Provided by CandCrew

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups chicken broth
3 potatoes, peeled & diced
1 1/2 cups chopped cabbage
1 leek, diced, can include the green part for color
1 onion, chopped
2 carrots, peeled & chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon caraway seed
1 bay leaf
1/2 cup sour cream
1 lb bacon, cooked & crumbled or 1 lb Polish sausage, diced

Steps:

  • Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time.
  • Stir in salt, pepper, caraway seeds & bay leaf.
  • Cover & cook on low 8-10 hours or 4-5 hours on high.
  • Remove & discard bay leaf.
  • Combine some liquid from slow cooker with sour cream in a small bowl.
  • Add mixture to slow cooker; stir.
  • If using bacon instead of polish sausage, stir in bacon.

Nutrition Facts : Calories 521.9, Fat 39, SaturatedFat 13.9, Cholesterol 61.4, Sodium 1557.8, Carbohydrate 27.4, Fiber 4.1, Sugar 4.9, Protein 15.5

CABBAGE, POTATO AND LEEK SOUP RECIPE - (3.6/5)



Cabbage, Potato and Leek Soup Recipe - (3.6/5) image

Provided by mirelsonp

Number Of Ingredients 9

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced 8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • 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.

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE



Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche image

If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.

Provided by Maria Helm Sinskey

Categories     Soup/Stew     Milk/Cream     Potato     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Leek     Winter     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

Steps:

  • Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
  • Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
  • Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
  • Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

POTATO AND LEEK SOUP



Potato and Leek Soup image

Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. -Melanie Wooden, Reno, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

4 cups chicken broth
3 medium potatoes, peeled and cubed
1-1/2 cups chopped cabbage
2 medium carrots, chopped
1 medium leek (white portion only), chopped
1 medium onion, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1 bay leaf
1/2 cup sour cream
1 pound bacon strips, cooked and crumbled

Steps:

  • Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

Nutrition Facts : Calories 209 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 1023mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

POTATO LEEK SOUP



Potato Leek Soup image

This classic potato leek soup is hearty, easy to make, and full of flavor. Made with Yukon potatoes for a creamier texture. Serve with crusty bread and salad to create a perfect meal that your family and friends will love.

Provided by CookingWithShelia

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 11

3 tablespoons grapeseed oil
3 tablespoons butter
4 medium Yukon Gold potatoes, peeled and chopped
3 medium leeks, white and light green parts only, thinly sliced
3 stalks celery, chopped
4 cloves garlic, chopped
6 cups chicken broth
5 sprigs fresh thyme, chopped
salt and ground black pepper to taste
1 cup heavy cream
4 slices cooked bacon, crumbled

Steps:

  • Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
  • Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
  • Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 30.4 g, Cholesterol 84.5 mg, Fat 31.8 g, Fiber 5.7 g, Protein 9 g, SaturatedFat 14.7 g, Sodium 1436.6 mg, Sugar 3.3 g

Tips:

  • To enhance the flavor of the soup, use high-quality chicken broth or vegetable broth. If you have time, making your own broth will yield the best results.
  • Don't be afraid to experiment with different types of potatoes. Yukon Gold and russet potatoes are both good choices, but you could also try fingerling potatoes or red potatoes.
  • Add a splash of white wine to the soup for an extra layer of flavor. Be sure to use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
  • Garnish the soup with fresh herbs, such as parsley, chives, or dill, for a pop of color and flavor.
  • Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Potato leek soup with cabbage is a hearty and flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious soup, give this recipe a try. You won't be disappointed.

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