How to Make Perfect Sig's Potato, Leek and Cabbage Soup

Sig's Potato, Leek and Cabbage Soup. Add more water, as needed, to reach the desired consistency. Add the cabbage, and continue to saute until the cabbage is tender. Add in your leeks and garlic, stir, and cover.

Naturally vegan and gluten free, this healthy potato leek soup tastes deliciously rich but is good for you. This is the best ever mushroom soup. This creamy mushroom soup is easy to make, low carb, dairy free, vegan, paleo and friendly. You can cook Sig's Potato, Leek and Cabbage Soup using 12 ingredients and 6 steps. Here is how you achieve it.

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. It's 8 of rashers streaky smoked bacon (if making meaty soup.).
3. You need 1 tbsp of oil of choice , not olive though.
4. Prepare 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. You need 1 small of savoy cabbage about 300 grams.
8. Prepare 2 of large handful of baby spinach leaves.
9. Prepare 2 of tablespoons of creme cheese ( philly type ).
10. You need 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. Prepare 2 tbsp of pouring cream (optional ).

This recipe will soon become your go. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper. Cover while you prepare the vegetables for the soup. Cut out the core of the cabbage and discard.

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.

I was thinking about a potato and leek based soup so it starts out with plenty of bacon followed by onions and leeks along with garlic and thyme. Next up is chicken broth, the potatoes and cabbage which is all simmered until the potatoes and cabbage are tender. A couple years ago during a cabbage overflow, I started roasting big pans of variously flavored shredded cabbage with delicious success, so it seemed only natural to make my cabbage soup like I do this Roasted Leek and Potato Soup with Arugula (or Spinach), where the vegetables are tossed with olive oil and roasted in the oven, and then the roasting pan is placed over two stove burners and. Add leeks, carrot, celery and thyme. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil.

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