Cabbage, Potato and Leek Soup

1. Melt Butter and Cook Leeks

Start by melting 6 tablespoons of unsalted butter in a large pot over medium-high heat. Once the butter has melted, add the thinly sliced leeks. Cook them for about 5 to 7 minutes until they become soft and start to turn golden around the edges. This initial step is crucial because the leeks' sweetness will lay the foundation for the soup’s flavor.

2. Add Cabbage and Garlic

Next, add the shredded cabbage and finely chopped garlic to the pot. Continue cooking on medium-high heat for about 10 minutes, allowing the cabbage to begin caramelizing. This caramelization will bring out a depth of flavor that enhances the soup’s richness.

3. Add Potatoes, Stock, Water, and Seasonings

Once the cabbage is ready, stir in the diced russet potatoes, 2 cups of chicken or vegetable stock, 4 cups of water, 2.5 teaspoons of kosher salt, and the thyme branches. Bring the mixture to a simmer. Partially cover the pot and let it cook for 45 to 50 minutes. This slow cooking process is essential as it allows the flavors to meld together, and the potatoes will soften to the point where they almost fall apart, giving the soup a lovely, creamy texture without the need for cream.

4. Adjust Consistency and Season with Pepper

After simmering, check the consistency of the soup. If it seems too thick, you can add a bit more water to reach your desired consistency. Finally, season the soup with 0.5 teaspoon of black pepper to taste.

5. Serve with Parmigiano-Reggiano

When ready to serve, ladle the soup into bowls and top with a generous sprinkle of grated Parmigiano-Reggiano. The cheese will add a savory finish that complements the soup’s hearty flavors beautifully.