Recipe: Delicious Sig's Potato, Leek and Cabbage Soup

Sig's Potato, Leek and Cabbage Soup. This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. Add in your leeks and garlic, stir, and cover.

This easy cabbage soup recipe is also easy to make in the Instant Pot or Crock-Pot, if you prefer. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Nothing's better than a bowl of hearty potato soup on a chilly day. You can cook Sig's Potato, Leek and Cabbage Soup using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sig's Potato, Leek and Cabbage Soup

1. Prepare 150 grams of of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl).
2. Prepare 8 of rashers streaky smoked bacon (if making meaty soup.).
3. It's 1 tbsp of oil of choice , not olive though.
4. You need 2 medium of leeks, sliced finely and washed.
5. It's 1 large of stick of celery.
6. You need 500 grams of of a floury potato of choice.
7. It's 1 small of savoy cabbage about 300 grams.
8. You need 2 of large handful of baby spinach leaves.
9. You need 2 of tablespoons of creme cheese ( philly type ).
10. It's 1 1/4 liter of of good vegetable or chicken stock.
11. It's 1 pinch of each or a little more of salt and pepper.
12. You need 2 tbsp of pouring cream (optional ).

This scrumptious soup recipe will be the perfect thing to warm you up if you get caught in a summer shower. Whip up this simple soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a beautiful silky texture. This soup is one of my signature dishes and my all friends and family just love it. Why this recipe works: The pureed soup creates a creamy.

Sig's Potato, Leek and Cabbage Soup step by step

1. In a pot deep enough to hold your soup, fry either the bacon or the vegetarian chicken pieces until they are crisped up. Take a slotted spoon and remove from pot set aside.
2. In the same oil add the finely sliced leeks and sliced celery, cook on a low heat for about 10 minutes or so to soften them make sure they don't burn.
3. Chopped the potatoes and add to the pot , and the stock of choice cook for another ten minutes, add the cabbage and spinach leaves then blend all together until it is a smooth soup , keep some of the darker leaves from the cabbage aside . To add shredded about five minutes before serving.
4. Now add the cream cheese and the salt and pepper..
5. If it is not creamy enough add some more cream cheese or a couple of tablespoons of pouring cream..
6. Serve the soup with the the set aside fired pieces of choice sprinkled over the top and some toasted or crusty bread.or as here with chives and dried chilli pepper.

This cabbage and potato soup will warm and satisfy you on the coldest days of winter. Nothing is as pleasing to eat on a cold day as a hot bowl of soup. And cabbage and potatoes are traditional, easily stored root vegetables that lend heartiness to meatless but completely satisfying wintertime meals. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that's what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that.