Cabbage, Potato and Leek Soup

1. 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.

2. 2

   Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

3. 3

   Stir in potatoes, stock, 4 cups water, salt and thyme.

4. 4

   Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes.

5. 5

   Add more water, as needed, to reach the desired consistency.

6. 6

   Season with black pepper and serve, topped with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.