INGREDIENTS
6 tbsp
butter
2 cups
sliced leeks (see How to Clean Leeks)
2 cups
sliced and chopped green cabbage
2 cups
sliced and chopped kale (we use lacinato kale)
4 cups
peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
6 cups
chicken stock (see How to Make Chicken Stock)
2
bay leaves
2 1/2 tsp
kosher salt
1/4 tsp
white pepper
1/3 cup
heavy cream
4
green onions, thinly sliced