Step 1

In a large pot or Dutch oven, melt the butter.

Step 2

Add chopped onions and leeks and cook for about 5 minutes until soft and translucent, stirring occasionally.

Step 3

Add chopped carrots and celery and cook for another 3 minutes.

Step 4

Add cubed potatoes and chopped cabbage, and pour over the broth.

Step 5

Cover the soup and cook for about 20-25 minutes until all the vegetables are cooked through.

Step 6

Check for seasoning and add salt and pepper to taste.

Step 7

Add dill and mix well.

Step 8

Serve and enjoy.