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.
Just made this and I'm eating it now. One of those moments where I could have ordered take out or made something good for myself. I chose this and I'm so glad I did. I didn't use all the liquid as suggested just because I know I like mine with a bit less liquid than normal. I also cut up the celery leaves and put those in close to the end. Great, quick soup!
OMG! This is the best cabbage soup I've ever had! Even without the leeks, it was so tasty. I can't wait to serve this to my parents who are soup lovers. You can never go wrong with a Martha Stewart recipe.