Ingredients
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1 large leek, trimmed
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1/2 green cabbage (about 1 lb)
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2 tbsp unsalted butter
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4 medium russet potatoes
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1 (32 oz) pkg low-sodium chicken broth
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1/2 cup whole milk
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2 tbsp chopped parsley (optional)
Steps
1
Halve the leek. Thinly slice the white and light green parts of leek and submerge in a medium bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well.
2
Core the cabbage and thinly slice. In a Dutch oven, melt the butter over medium. Add sliced leeks and cabbage to the pot and season with salt and pepper. Sauté 10 min., stirring occasionally, until softened.
3
Meanwhile, dice the potatoes. When cabbage is softened, add potatoes and chicken broth to Dutch oven. Bring to a boil, then reduce to simmer. Simmer 15–25 min., until potatoes are tender. Remove from heat. Add the milk to the pot. Using an immersion blender, purée soup until smooth. Season with salt and pepper. If desired, garnish with the parsley.