2 medium leeks, white and light green parts only
1 tbsp olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium potato, peeled and diced small
6-8 c. veggie broth
2 bay leaves
1/2-1 tsp thyme
1/2 head green cabbage cored and thinly sliced
salt and pepper
2 tbsp white vinegar
1 tsp fresh thyme for garnish
Halve leeks lengthwise, rinse thorougly, pat dry and cut into 1/2 inch slices In a large Dutch oven heat oil over med-high heat. Add onion, carros and celery; cook stirring occas until softened. Add leeks and garlic and cook, stirring until leeks begin to soften; 2 min. Add potatoes, broth, bay leaves and thyme and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Return soup to a boil, then reduce to a rapid simmer. Cover and cook until veggies are tender, 15-20 minutes. Remove from heat; stir in vinegar and thyme and parsley. Season with salt and pepper.