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Potato, Cabbage, Carrot and Leek Soup Recipe

Updated on October 24, 2015

What do you think of the Potato Leek Soup?

3.4 out of 5 stars from 35 ratings of Potato, Leek, Cabbge Soup



Potato, Leek, Carrot and Cabbage Soup Recipe

I have made this soup a handful of times and have augmented the Test Kitchen Cookbook's recipe to make it my own. It's absolutely delicious and leeks are good right now. Pair it with a large salad and homemade bread. It's also great as a leftover; the flavors actually become more intense. It can be frozen in a freezer safe container for one month.

Cook Time

Prep time: 25 min
Cook time: 55 min
Ready in: 1 hour 20 min
Yields: Serves 8

A Healthier Potato Leek Soup

Test Kitchen Cookbook calls for 6 Tablespoons. I reduce this and add a bit of water when sweating the leeks for a more healthy soup. Be careful that you don't burn the leeks with the reduced amount of butter. You can also substitute some of the butter with olive oil.)


  • 4 or 5 medium sized leeks, rinse thoroughly, use only white and light green portion, cut off dark green
  • 1/2 large head cabbage (not red), chopped and rinsed ( I put leeks and cabbage in a large bowl to wash off excess dirt)
  • 1 and 1/2 cups peeled carrots, chopped into 1/4 inch pieces
  • 1 and 3/4 lbs potatoes, scrubbed and chopped into 1/2 inch pieces (I use fingerling potatoes, but red potatoes are also good
  • 3 Tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
  • 1 teaspooon fresh chives, optional
  • 2 bay leaves
  • pinch salt and pepper, to tast


  1. Melt the butter in a large dutch oven or large pot over medium-low heat. Stir in the leeks, garlic and cabbage. Cover and cook until the leaks and cabbage are tender, 15 to 20 minutes. This process of sweating the leeks before liquid is added is a crucial part of the recipe. The amount of leeks and cabbage will cook down substantially.
  2. Stir in the broth, potatoes, carrots, thyme, chives, bay leaves, and 1 teaspoon of salt. Bring to a simmer and cook until the potatoes and carrots are tender, about 20 minutes.
  3. Smash some of the potatoes against the side of the pot to thicken the soup. Discard bay leaves and season with salt and pepper to taste.


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    • Glenn Stok profile image

      Glenn Stok 

      3 years ago from Long Island, NY

      I love making my own soups rather than buying canned soups. I read this recipe of yours over the weekend, and came back now to say that I followed your instructions, Robin, and I enjoyed the results tremendously.

      I substituted the olive oil instead of the butter as you had suggested. I also was careful to "sweat" the leeks in the oil before adding the broth. I never realized the importance of doing this before, and I learned something new from you. It made a big difference.

    • Kristen Howe profile image

      Kristen Howe 

      4 years ago from Northeast Ohio

      Now this recipe is something I would love to try to make this fall. Thanks for sharing this yummy fall recipe.

    • Robin profile imageAUTHOR

      Robin Edmondson 

      7 years ago from San Francisco

      Thanks for the suggestions, Joanna! I will try it with the veggie stock. :)

    • Joanna Verdan profile image

      Joanna Slodownik 

      7 years ago from New Jersey

      Love potato and leek soup - one of my favorites! I would use water or veggie stock and skip the butter (or substitute with Earth Balance), for a healthier and compassionate (animal-friendly) version. I never tried it with cabbage, but I use whole leeks, even the dark green portion, unless is dry or damaged.

    • Farmer Brown profile image

      Farmer Brown 

      8 years ago

      Since the Groundhog said six more weeks of winter, your leek soup should be on the menu! I referenced your hub in mine about "Grocery Store Gardening". Thank you for the cozy recipe!

    • profile image


      8 years ago

      Making it now smells amazing

    • profile image


      9 years ago

      Great soup! I think I will use this for Thanksgiving

      Just enough flavor to move to the next course.

    • profile image

      Vicki Cabassi 

      9 years ago

      Great recipe, but a little less salt would be better. I'll try adding the sour cream as Abbey stated above.

    • profile image

      healthy soup recipes 

      9 years ago

      This soup is great. I just avoided the butter and adding too much salt.

    • profile image


      11 years ago

      Loved this soup. Mine ended up too salty (I used boullion and forgot to adjust the salt) so I added some light sour cream to balance it -- and it was even better!

    • Gordon Hamilton profile image

      Gordon Hamilton 

      11 years ago from Wishaw, Lanarkshire, United Kingdom

      I love home made soup recipes such as this. I'll need to give it a try this Winter!

    • Robin profile imageAUTHOR

      Robin Edmondson 

      13 years ago from San Francisco

      Wow, that's so great to hear!  Good to know that you didn't need the spices and it still tasted great.  Thanks for leaving the feedback!!  Cheers!

    • profile image


      13 years ago

      Perfection - rarely does a large pot of soup run out in less than 24 hours around here!

      We made this without the bay leaves, chives, or thyme (didn't have) and still love it.

      Thanks for posting this!

    • profile image


      13 years ago

      yum yum! Robbie, I have made this soup to, but without the cabbage. Great addition! Interesting how I finally am commenting on one of these hubs; all it takes is F-O-O-D to bring me out! xo


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