Recipe information
Yield
2 Servings; Can be doubled
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
Preparation
Melt butter in heavy large saucepan over medium-low heat. Add leeks; cover and cook until just softened, about 5 minutes. Add 3 cups broth, cooked or frozen vegetables, potato, cabbage and rosemary. Bring soup to boil. Reduce heat; partially cover pan and simmer until all vegetables are tender, about 15 minutes. Thin soup, if desired, with additional broth. Season with salt and pepper. Ladle soup into bowls. Sprinkle croutons over.
