Winter Vegetable Potage

Name: Winter Vegetable Potage
Ingredients: 1 1/2 tablespoons butter; 2 medium leeks (white and pale green parts only), thin sliced; 3 cups (or more) canned vegetable broth; 2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables; 1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes; 1 cup thinly sliced green or savoy cabbage; 1 teaspoon dried rosemary; 1 cup purchased herb croutons

8 ingredients

9 steps

Ingredients

1 1/2 tablespoons butter
2 medium leeks (white and pale green parts only), thin sliced
3 cups (or more) canned vegetable broth
2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables
1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes
1 cup thinly sliced green or savoy cabbage
1 teaspoon dried rosemary
1 cup purchased herb croutons

Directions

1

Melt butter in heavy large saucepan over medium-low heat.
2

Add leeks; cover and cook until just softened, about 5 minutes.
3

Add 3 cups broth, cooked or frozen vegetables, potato, cabbage and rosemary.
4

Bring soup to boil.
5

Reduce heat; partially cover pan and simmer until all vegetables are tender, about 15 minutes.
6

Thin soup, if desired, with additional broth.
7

Season with salt and pepper.
8

Ladle soup into bowls.
9

Sprinkle croutons over.