I haven't been feeling healthy for the last few days. With my immune system issues, it could be anything. Tests came back negative. No one else seems to have the issue, so... Anyway, that made me want to make a big batch of my Healing Chicken Soup... But then, I watched Emily in Paris. In one episode, they say that French women stay so thin with such great foods by regularly eating leek soup. Turns out, it really is a thing over there. I did a bit of homework, there are so many complimentary foods that also are super healthy for you and hardly used. I decided I wanted to make a... Leek, Cabbage, and Potato Soup. 4 bags 8oz Wegmans washed and ready to use Leeks; sliced into small slices 5 Tablespoon unsalted butter 1 7oz Mirepoix 1 bag 16 oz pre sliced green cabbage 1 small shallot sliced thin 1 parsnip diced 2 cloves finely chopped garlic About 1\2 tsp fresh thyme finely chopped About 1 tbs cilantro finely chopped 64 ozs Bone in Chicken stock 1/2 pint heavy cream 1 container premade Bob Evans mashed potatoes. Salt & Pepper (Seasoning blend) to taste Serve with grated parmesan. Medium heat. Garlic, Butter and veggies (not Cabbage or potatoes yet) in large soup pot and brown until shallots and onion are clear and have a slight crisping. Add green cabbage halfway through cooking. Cook till all the veggies are soft and tender. This might be a while. Better yet, put in a large slow cooker to soften... After you have crisped the shallots, onions, and leeks. Apparently, there is something about the crisping that improves the flavor. (Alternately, I've heard that some people toss in oil and roast, then add to crock pot). Set aside 1-2 cups (your preference depending on how lumpy you like your soups). Use immersion blender to blend to an even consistency. As it blends, you will notice it getting more like batter and thick. Add chicken stock. Add back the veggies, cilantro, thyme, container mashed potatoes, and the cream. Stir to blend. Use immersion blender to thin more if needed.