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1) Melt butter in large saucepan set over medium heat; cook onion, leeks and thyme for 5 to 8 minutes or until softened and lightly golden. Stir in cabbage, kale, and half each of the salt and pepper. Cook for about 10 minutes or until softened. Sprinkle with flour; cook, stirring, for 2 minutes. 2) Add broth, milk, potatoes and bay leaves; bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 30 minutes or until potatoes are very tender. Skim off any foam from top of soup if necessary. 3) Stir in cream and remaining salt and pepper. Cook for about 5 minutes or until heated through. Remove bay leaves; stir in parsley. Serve with sourdough bread.