Cabbage, Potato, Leek Soup

It's a dark, windy, and rainy day in my corner of the world again today. Feels
as if it's been raining forever. So, it's a good day for my favorite soup. I have
been making it for years and I change it up nearly every time I make it by using
what I have on hand at the time. I think I have finally decided on these ingredients,
after so much tweaking, for this delicious and nourishing soup.

Ingredient list:

1 head green cabbage, cut into strips
3 leeks (white portion only) sliced thin
1 vidalia onion, diced
3 stalks celery, diced
3 russet potatoes, peeled and cut into chunks

3 Tbsp organic cultured butter
2 Tbsp extra virgin olive oil

3/4 cup organic half and half
4 cups chicken broth (homemade) or
1 large carton


1/4 tsp parsley, fresh or dried
1/8 tsp rosemary, dried
1/4 tsp garlic powder
sea salt and ground black pepper to taste

Today I added 2 organic chicken breasts that I diced and sauteed separately
and everyone enjoyed the soup even more. I think I will be adding the chicken
more often now.


 In my largest stock pot I combine the butter and oil and get it simmering.
Then I add all the cut up vegetables except the potato and cook on medium
heat until tender, adding chicken broth a little at a time. Now the diced potatoes
are added and all the spices are stirred into the soup. When the potatoes are
cooked through I pour in the half and half and stir thoroughly. And remember
if you are adding the diced cooked chicken to stir it in now. I like to let the soup
simmer for another fifteen minutes for so to thicken up a bit.

We like to sprinkle a handful of shredded cheese into our soup to make it
extra yummy.

Makes 4-6 servings