Name: Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
Cook time: 1 minutes
Yield: 6 Servings
Ingredients: 1/2 cup crème fraîche or sour cream; 1 tablespoon fresh lemon juice; 1/4 teaspoon finely grated lemon peel; 2 tablespoons (1/4 stick) butter, divided; 1 tablespoon extra-virgin olive oil; 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head); 3 cups chopped leeks (white and pale green parts only; 3 to 4 large); 3 large garlic cloves, pressed; 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds); 1 2x2-inch piece Parmesan cheese rind (optional); 1 Turkish bay leaf; 6 cups (or more) low-salt chicken broth; 2 tablespoons chopped fresh chives (for garnish)

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