Creamy Potato & Cabbage Soup

St. Patrick's Day is coming up and I guess that is why I seem to be wanting cabbage more than usual. This soup is hearty and nourishing, rich in flavor and really hits the spot.

Cabbage, onion and potato cooked into a thick and creamy, gravy-like soup with big chunks of more potatoes and sour cream.

Creamy Potato & Cabbage Soup
3 tbl extra virgin olive oil
3 cups thinly sliced green cabbage (1/2 small cabbage)
1/2 yellow onion, thinly sliced
2 russet potatoes, peeled, medium dice, divided
2 garlic cloves, minced
1 tbl white wine vinegar
salt and pepper
3 cups mushroom broth, divided
2 tbl vegan worcestershire sauce
1 tbl tamari
1 tsp dried thyme
1 tbl all-purpose flour mixed with 2 tbl water
1/4 cup vegan sour cream

In a soup pot, saute the cabbage, onions and half of the potato in olive oil until the cabbage starts to become tender, 10 minutes. Add the garlic, vinegar and season with 1 tsp salt and 1 tsp pepper. Add 1 cup of broth and scrape the bits off the bottom of the pot. Cook for 20 minutes until the cabbage is very tender and the potato is cooked through.
Transfer to a food processor or blender and blend until smooth. Pour back into the pot and add the remaining 2 cups of broth, worcestershire, tamari and thyme. Add the remaining potato and the flour slurry. Bring to a boil, cover and reduce to a simmer.  Cook for 20 minutes or until the new potato pieces have cooked through. Remove from the heat, stir in the sour cream and season to taste with more salt and pepper.