Good afternoon here me will give you a recipe sig's potato, leek and cabbage soup which is appetizing The way preparing it is very easy. You just need to be careful to get results from sig's potato, leek and cabbage soup which has aroma and taste that can evoke our tastes.

So that the result of sig's potato, leek and cabbage soup, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare sig's potato, leek and cabbage soup delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required for prepare

1. Prepare 150 grams of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl)
2. Use 8 rashers streaky smoked bacon (if making meaty soup.)
3. Prepare 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. Prepare 500 grams of a floury potato of choice
7. Prepare 1 small savoy cabbage about 300 grams
8. Use 2 large handful of baby spinach leaves
9. Prepare 2 tablespoons of creme cheese ( philly type )
10. Prepare 1 1/4 liter of good vegetable or chicken stock
11. Prepare 1 pinch each or a little more of salt and pepper
12. Use 2 tbsp pouring cream (optional )

The ingredients needed to make Sig's Potato, Leek and Cabbage Soup: {Prepare of of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl). {Get of rashers streaky smoked bacon (if making meaty soup.). Add the cabbage and garlic and cook, stirring. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper. Add the potatoes, chicken broth, bay leaf and vinegar.

How to cook 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
7. Done and ready to serve!

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