Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sig's potato, leek and cabbage soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Add the cabbage, stir, and let simmer.
Sig's Potato, Leek and Cabbage Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Sig's Potato, Leek and Cabbage Soup is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Get 150 grams of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl)
- Take 8 rashers streaky smoked bacon (if making meaty soup.)
- Make ready 1 tbsp oil of choice , not olive though
- Take 2 medium leeks, sliced finely and washed
- Take 1 large stick of celery
- Get 500 grams of a floury potato of choice
- Get 1 small savoy cabbage about 300 grams
- Take 2 large handful of baby spinach leaves
- Take 2 tablespoons of creme cheese ( philly type )
- Prepare 1 1/4 liter of good vegetable or chicken stock
- Make ready 1 pinch each or a little more of salt and pepper
- Take 2 tbsp pouring cream (optional )
I used my home grown leeks and potatoes and home made chicken stock. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Reduce heat to medium-low; cover and simmer until all Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage.
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
Reduce heat to medium-low; cover and simmer until all Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve. Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter! This recipe is an offshoot of the more classical potato leek soups.
So that’s going to wrap this up for this exceptional food sig's potato, leek and cabbage soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
