In a large pot, cover the potatoes in water and bring to a boil. Reduce the heat to simmer and let cook for approximately 15 minutes, or until the potatoes are fork tender.
While the potatoes are cooking, melt the butter in a large skillet on medium heat and add the leeks and cabbage. Stir frequently and cook for approximately 15, or until the cabbage and leeks soften. Add the green onions 10 minutes into cooking the leeks and cabbage. Add the garlic and cook for 2 to 3 minutes, or until it becomes fragrant.
When the potatoes are done, drain the water and put them back in the pot. Add the leek and cabbage mixture, milk, and salt and pepper to taste. Blend with an immersion blender until mostly creamy. We like a little texture to ours, you can blend until totally creamy if you like. If you like a waterier soup, feel free to add more milk. Bring the soup back to a low boil before serving.
The Nutrition Facts are an estimate only.
Add more butter to the soup when mixing if you like a rich and buttery soup.
Heat the milk if you make it in a standing blender so you won’t have to return it to the pan to warm it.
Calories: 251kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 1089mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1535IU | Vitamin C: 85.5mg | Calcium: 298mg | Iron: 6.6mg