2 tb Butter
2 Leeks, trimmed and chopped
4 c Diced cabbage
3 Baking potatoes, peeled and
4 c Chicken stock
1 c Milk
Salt and Pepper to taste
6 Green onions, sliced
Heat butter in a dutch oven. Add leeks; cook gently until just wilted. Add
cabbage and combine well. Cook a few minutes. Add potatoes and stock.
Bring to the boil. Simmer for 20 minutes,or until potatoes are very
tender. With potato masher, gently mash some of the potatoes, so that the
soup thickens. Stir in milk. Season with salt and pepper. Add green
onions and cook 1 minute further. Source: The Toronto Star Newspaper.
Recipe shared by Deborah Kuhnen.
Posted to MM-Recipes Digest V3 #205
Date: Tue, 30 Jul 96 15:46:34 UT
From: "Deborah K?hnen"