I love this type of food at this time of year; it’s the perfect warming yummy-for-the-tummy food!! Also, it brings me back to some great memories of my German mother teaching me this in the kitchen.

Prep Time: 15 minutes
Cook: 30 minutes
Serves: 6-8

Ingredients:
Olive oil
2 medium carrots, chopped
1 large onion, chopped
2 large leeks, chopped
3-4 medium potatoes, chopped
1/2 of a cabbage head, chopped
1 T. marjoram
Salt and pepper to taste
4 C. vegetable or chicken stock
1 bay leaf
2 garlic cloves, minced (you can use prepared also)
1 lb. ham, bacon, loose sausage or sausage link chopped and cooked. Meat is optional, add more or less depending on taste.

What to do:
In a large stock pot heat olive oil over medium high heat. Add in all your in ingredients except the stock. Cook for 5-8 minutes just until onions and such are tender. Add in your stock and cook until vegetables are done. Serve with crusty artisan bread.

Christina’s notes:
You can add heavy cream to make it a little thicker once the soup is done, I’ve done about 1/2 C. You can leave this soup chunky or throw it in your blender (immersion blender works well here) once cooled a bit and smooth it out.

Add ins: kale, spinach, chives, green onions just to name a few.