Menu Enter a recipe name, ingredient, keyword...

Cabbage, Potato and Leek Soup


Recipe source: NY Times Cooking | Melissa Clark

Google Ads
Rate this recipe 3.3/5 (42 Votes)


  • 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


Servings 4
Adapted from


Step 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. 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.


You'll also love

Review this recipe

"No Bake" Baked Potato Salad Ras El Hanut Roasted Potatoes