Potato, Leek and Cabbage Soup
A hearty, English-style potato, leek and cabbage soup with Stilton cheese.
1 tablespoon butter
1/2 head cabbage, finely chopped
1 leek (white portion only), finely chopped
1 medium onion, sliced
2 stalks celery, finely chopped
1 large russet potato, peeled and diced
3 (14.5-ounce) cans chicken broth
1/2 cup cream
1 ounce Stilton cheese (or more if you desire)
1 bay leaf
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
Salt, pepper to taste
- Melt butter in a large pot or Dutch oven on medium-high heat. Add cabbage, leek, onion and celery. Cook until onion is translucent, about 10 minutes, stirring occasionally.
- Add chicken broth, bay leaf and thyme.
- Bring to boil. Add diced potato; simmer until potato is fully cooked.
- Add cream and Stilton cheese (may substitute blue cheese in place of Stilton).
- In a saucepan, make a roux with the butter and flour to thicken. A roux is a mixture of equal parts of flour and butter used as the basis for a sauce or as a thickener that is cooked gently (the flour should be added gradually) until it takes on a very light brownish color and the flour has had a chance to cook a bit. Just keep stirring and don't let it burn, and you have a roux.
- Add the roux to the soup and stir to combine; cook until cheese melts and soup is hot and thickened.
- Season with salt and pepper to taste.
Makes 4 to 6 servings.