Step-by-Step Guide to Prepare Any-night-of-the-week Sig's Potato, Leek and Cabbage Soup

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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sig's potato, leek and cabbage soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sig's Potato, Leek and Cabbage Soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Sig's Potato, Leek and Cabbage Soup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Make ready 8 rashers streaky smoked bacon (if making meaty soup.)
  3. Get 1 tbsp oil of choice , not olive though
  4. Take 2 medium leeks, sliced finely and washed
  5. Take 1 large stick of celery
  6. Get 500 grams of a floury potato of choice
  7. Prepare 1 small savoy cabbage about 300 grams
  8. Take 2 large handful of baby spinach leaves
  9. Make ready 2 tablespoons of creme cheese ( philly type )
  10. Make ready 1 1/4 liter of good vegetable or chicken stock
  11. Get 1 pinch each or a little more of salt and pepper
  12. Make ready 2 tbsp pouring cream (optional )
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

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