Sig's Potato, Leek and Cabbage Soup
Sig's Potato, Leek and Cabbage Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sig's potato, leek and cabbage soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sig's Potato, Leek and Cabbage Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Sig's Potato, Leek and Cabbage Soup is something which I have loved my entire life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sig's potato, leek and cabbage soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sig's Potato, Leek and Cabbage Soup:
  1. Make ready 150 grams of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl)
  2. Prepare 8 rashers streaky smoked bacon (if making meaty soup.)
  3. Prepare 1 tbsp oil of choice , not olive though
  4. Prepare 2 medium leeks, sliced finely and washed
  5. Take 1 large stick of celery
  6. Take 500 grams of a floury potato of choice
  7. Prepare 1 small savoy cabbage about 300 grams
  8. Make ready 2 large handful of baby spinach leaves
  9. Prepare 2 tablespoons of creme cheese ( philly type )
  10. Prepare 1 1/4 liter of good vegetable or chicken stock
  11. Prepare 1 pinch each or a little more of salt and pepper
  12. Take 2 tbsp pouring cream (optional )

Simple But Delicious - Cabbage, Potatoes, and Smoked Sausage. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

Instructions to make Sig's Potato, Leek and Cabbage Soup:
  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

It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. 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.

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