Cabbage And Potato Soup

• 3 cups chicken broth
• 2 cups shredded cabbage
• 2 medium potatoes, pared and diced (about 1 pound)
• 2 tablespoons butter
• 1 cup chopped leek
• 3 tablespoons all-purpose flour
• 3 cups half-and-half, divided
• 2 teaspoons Dijon mustard
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon caraway seed
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 -3 drops Tabasco sauce

1. In a large saucepan, heat broth over medium heat.
2. Add cabbage and potatoes.
3. Cover and simmer about 10 minutes until potatoes are tender.
4. In a large skillet, over medium heat melt butter.
5. Add leeks and cook until tender.
6. Stir in flour (into leek mixture) and cook 2-3 minutes.
7. Add 1 cup half and half to the broth mixture.
8. Add leek mixture to broth mixture.
9. Add remaining ingredients.
10. Stir in remaining 2 cups half and half.
11. Cook over low heat 10-15 minutes.

chicken broth, cabbage, potatoes, butter, leek, allpurpose, mustard, worcestershire sauce, caraway seed, pepper, salt, tabasco sauce

Taken from www.food.com/recipe/cabbage-and-potato-soup-111758 (may not work)