Ingredients

• 1-1/2  pounds tiny new potatoes
• 1  pound smoked turkey or chicken breast, shredded
• 2  14-ounce cans reduced-sodium chicken broth
• 1/3  cup sliced leek (1)
• 1/3  cup whipping cream
• 3  tablespoons Dijon-style mustard
• 1  tablespoon snipped fresh lemon thyme or regular fresh thyme
• 1-1/2  cups shredded Napa cabbage

Directions

1. Cut any large potatoes in half. In a 4-quart Dutch oven combine potatoes, turkey, broth, and leek. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

2. In a small bowl stir together cream and mustard; add to Dutch oven along with lemon thyme. Simmer, uncovered, about 5 minutes more or until potatoes are tender, stirring occasionally. Top each serving with 1/4 cup cabbage.

3. Makes 6 servings (8 1/2 cups)