A hearty and creamy soup featuring tender cabbage and potatoes, perfect for a cozy meal.
In a large saucepan, heat the chicken broth over medium heat.
Using low-sodium broth allows you to control the salt level better.
Add the shredded cabbage and diced potatoes to the saucepan.
Cut the potatoes into even pieces to ensure they cook uniformly.
Cover the saucepan and let it simmer until the potatoes are tender.
Simmering with the lid on helps retain the flavors and moisture.
In a skillet, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the sliced leeks to the skillet and cook until tender.
Stir occasionally to prevent the leeks from sticking.
Stir in the flour into the leek mixture and cook for 2-3 minutes.
Cooking the flour removes the raw taste and thickens the soup.
Add 1 cup of half-and-half to the broth mixture.
Stir gently to combine the cream evenly.
Combine the leek mixture with the broth mixture in the saucepan.
Mix thoroughly to blend the flavors.
Add the remaining ingredients, including the remaining half-and-half.
Taste and adjust the seasoning as needed.
Cook the soup over low heat for 10-15 minutes, stirring occasionally.
Stirring prevents the soup from sticking to the bottom.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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