Description
A creamy and comforting Irish-inspired soup that combines potatoes, cabbage, and leeks for a hearty meal.
Ingredients
Scale
For the Crust:
- 4 large potatoes, peeled and diced
- 1 small head of cabbage, shredded
- 2 leeks, sliced (white and light green parts only)
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 tablespoons butter
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large pot, melt butter over medium heat. Add leeks and sauté until softened, about 5 minutes.
- Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in shredded cabbage and cook for another 10 minutes until cabbage is wilted.
- Using an immersion blender, partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
- Stir in heavy cream and season with salt and pepper. Heat through without boiling.
- Serve hot, garnished with chopped parsley.
Notes
You can customize the seasonings to taste.