A creamy and comforting Irish-inspired soup that combines potatoes, cabbage, and leeks for a hearty meal.
Author:Dorothy Miler
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.