This recipe is from "More Best Recipes" from the editors of Cook's Illustrated.
It is easy to prepare, smells wonderful as it cooks and is a perfect dinner on a cold night.
3 ounces (about 3 slices) BACON
1 medium ONION, minced
1 lb. LEEKS, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
8 ounces GREEN CABBAGE, (about 1/2 a medium head), cored and chopped medium (about 4 cups)
2 medium GARLIC CLOVES, minced
2 Tbsp. UNBLEACHED FLOUR
1/2 c. WHITE WINE
4 c. low-sodium CHICKEN BROTH
12 ounces RED POTATOES, about 2 medium cut into 3/4-inch chunks. (I peeled the potatoes.)
1/2 c. HEAVY CREAM
SALT and freshly ground PEPPER
2 Tbsp. CHIVES (you may substitute dill or parsley)
Cook the bacon in a large Dutch oven over medium-low heat until the fat is rendered and the bacon is crisp, 5-7 minutes.
Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
Add the onion, leeks, and cabbage to the bacon fat in the Dutch oven and stir to coat.
Cover and cook over medium heat until the vegetables are tender, about 10 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the flour and cook about 1 minute.
Stir in the wine, scraping up any browned bits, and simmer until the mixture has thickened slightly, about 2 minutes.
Stir in the chicken broth and potatoes and bring to a boil.
Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
Off the heat, stir in the heavy cream and season with salt and pepper to taste.
Ladle the soup into individual bowls, sprinkling each portion with the reserved crumbled bacon and the chives.
Variation: You may substitute 1 medium bunch of kale (about a pound), thick stems trimmed and leaves chopped medium (about 4 cups), for the cabbage.