Did you know that over 60% of home cooks feel they don’t have the time to make a truly comforting, from-scratch meal on a busy weeknight?

1. Prepare the Crust:

1. In a large pot, melt butter over medium heat. Add leeks and sauté until softened, about 5 minutes.
2. Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Stir in shredded cabbage and cook for another 10 minutes until cabbage is wilted.
4. Using an immersion blender, partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
5. Stir in heavy cream and season with salt and pepper. Heat through without boiling.
6. Serve hot, garnished with chopped parsley.