Recipe of Super Quick Sig's Potato, Leek and Cabbage Soup

Sig's Potato, Leek and Cabbage Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Sig's Potato, Leek and Cabbage Soup” recipe we have found so far. This will be smell and look delicious.

Ingredients of Sig's Potato, Leek and Cabbage Soup

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

Nothing's better than a bowl of hearty potato soup on a chilly day.To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs.Add the potatoes, chicken broth, bay leaf and vinegar.Cover the pot and bring the soup to a rapid simmer.

Sig's Potato, Leek and Cabbage Soup instructions

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 recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.Loaded Potato Soup! (bacon, chedder cheese, sour cream).Potato Leek Soup is a classic!

Stir in potatoes, Parmesan rind, if desired, and bay leaf.Reduce heat to medium-low; cover and simmer until all vegetables Return puree to pot.A chicken stock based soup made with a mirepoix of carrot, onion and celery, and cooked with sliced leeks, cabbage, potatoes, seasonings and spicy Who knew that the combination of cabbage with leeks made such a great soup?!Throw in some andouille sausage and the flavor just really pops.Potato leek soup, or potage parmentier, is a French classic.