Potato, Green Cabbage, And Leek Soup With Lemon Crème Fraîche

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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)

1/2 x 2-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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