- Total Time:
- Servings: 6
Source: Everyday Food, December 2009
- 2 medium leeks, white and light green parts only
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced small
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 2 garlic cloves, minced
- 1 medium Yukon Gold potato, peeled and diced small
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
- Coarse salt and ground pepper
- 2 teaspoons white vinegar
- 1 tablespoon chopped fresh thyme leaves
Halve leeks lengthwise; rinse thoroughly,
pat dry, and cut into 1/2-inch
slices. In a large Dutch oven or heavy
pot, heat oil over medium-high. Add
onion, carrots, and celery; cook, stirring
occasionally, until softened, about
5 minutes. Add leeks and garlic and
cook, stirring, until leeks begin to
soften, 2 minutes. Add potato, broth,
and bay leaves and bring to a boil.
Stir in cabbage and season generously
with salt and pepper.
Return soup to a boil, then reduce
to a rapid simmer. Cover and cook until
vegetables are tender, 15 to 20 minutes.
Remove from heat; stir in vinegar
and thyme. Season with salt and pepper.