Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 4 slices bacon, chopped
  • 1 large leek, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 6 cups (1.4L) vegetable broth (or chicken broth, if preferred)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds (680g) Yukon Gold potatoes, peeled and cubed
  • 1 medium head green cabbage (or kale), thinly shredded (about 4 cups)
  • 1 cup (240ml) heavy cream
  • Chopped fresh chives or parsley (optional)
  • Extra crispy bacon crumbles (optional)

Instructions:

  1. Cook chopped bacon in the pot until crispy. Remove and set aside, reserving the bacon fat in the pot.
  2. Sauté leeks and garlic in the bacon fat until softened.
  3. Add the vegetable broth, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Stir in the shredded cabbage (or kale) and cook until it wilts and softens.
  5. Use an immersion blender to partially puree the soup for a creamier texture (or leave chunky).
  6. Stir in the heavy cream and heat through. Do not boil.
  7. Ladle soup into bowls, garnish with crispy bacon and fresh herbs.