POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE
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
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.
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
CABBAGE AND POTATO SOUP
I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.
Provided by Dotty2
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.
POTATO, LEEK AND CABBAGE SOUP
A blend of leeks, cabbage, potatoes, carrots and herbs that is hearty, healthy and tasty...just right for a cold winter day.
Provided by CN47165
Categories Vegetable
Time 40m
Yield 8 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, saute the sliced leeks in butter for approximately 3-5 minutes, until softened. Add the cabbage, and continue to saute until the cabbage is tender. Add chicken stock, potatoes and and carrots, along with about 1 tsp parsley and 1/2-1 tsp thyme. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until all vegetables are soft.
- Using an immersion blender, partially puree the soup for a creamy texture, although I prefer to leave some larger pieces as well. Salt and pepper to taste. (For a more formal presentation, puree until completely smooth, swirl in creme fraiche, and add a topping of crispy frizzled leeks).
Nutrition Facts : Calories 380.1, Fat 14.3, SaturatedFat 8, Cholesterol 35.9, Sodium 423.5, Carbohydrate 55.8, Fiber 7.7, Sugar 12.6, Protein 10.3
POTATO LEEK SOUP WITH CABBAGE
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
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
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
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
CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)
Provided by Cook4_6
Categories European
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients to large pot.
- Bring to boil, reduce heat and cook until vegetables are tender.
- Mix cornstarch and water together to make a paste.
- Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
- Now simmer, then add cream, butter, salt, pepper and beer.
- Garnish with chopped parsley.
Nutrition Facts : Calories 411.5, Fat 34, SaturatedFat 19.5, Cholesterol 125.4, Sodium 1718.7, Carbohydrate 18.7, Fiber 2.1, Sugar 3.5, Protein 9.3
CREAMY CABBAGE AND POTATO SOUP
Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!
Provided by Brooke the Cook in
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
- Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
- Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
- Whisk the water, flour and skim milk together and add to to soup.
- Add cubed cheese and stir until cheese is melted and soup is heated through.
- Add salt and pepper to taste.
POTATO, LEEK & CABBAGE SOUP
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
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 & LEEK SOUP
Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.
Provided by evelynathens
Categories Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
- Cook bacon in a large saucepan over moderate heat until crisp.
- Add leek and cook, stirring, until softened.
- Stir in flour and cook, stirring, for 3 minutes.
- Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
- Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
- Puree soup in batches in blender until smooth and return to pan.
- Stir in half and half and simmer, stirring occasionally, for 15 minutes.
- Stir in dill and season to taste.
Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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