Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, sig's potato, leek and cabbage soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sig's Potato, Leek and Cabbage Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Sig's Potato, Leek and Cabbage Soup is something that I have loved my whole life.
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.
To begin with this recipe, we have to prepare a few components. You can cook sig's potato, leek and cabbage soup using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Potato, Leek and Cabbage Soup:
- Prepare 150 grams of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl)
- Prepare 8 rashers streaky smoked bacon (if making meaty soup.)
- Get 1 tbsp oil of choice , not olive though
- Take 2 medium leeks, sliced finely and washed
- Get 1 large stick of celery
- Take 500 grams of a floury potato of choice
- Prepare 1 small savoy cabbage about 300 grams
- Get 2 large handful of baby spinach leaves
- Take 2 tablespoons of creme cheese ( philly type )
- Get 1 1/4 liter of good vegetable or chicken stock
- Get 1 pinch each or a little more of salt and pepper
- Make ready 2 tbsp pouring cream (optional )
This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
Instructions to make Sig's Potato, Leek and Cabbage Soup:
- 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
- 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
- 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
- Now add the cream cheese and the salt and pepper.
- If it is not creamy enough add some more cream cheese or a couple of tablespoons of pouring cream.
- 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
Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. 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. Very good, I opted out of the bay leaf, used green onions instead of leeks, and added a small bit of butter. Potato Leek Soup is a classic!
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