Warm sunshine streamed through my kitchen window as I simmered a pot of cabbage and potato soup on a crisp autumn day. There’s something truly comforting about this dish—a blend of tender potatoes and sweet cabbage in a creamy broth that brings cozy vibes to any table. Plus, it’s exceptionally easy to whip up, making it perfect for a weeknight dinner or batch cooking for upcoming chilly days.
This cabbage and potato soup is not only delicious but also packed with flavor and texture. The soft, creamy potatoes complement the crispness of the cabbage, while the seasoning adds a depth that makes each spoonful satisfying. Ideal for families or gatherings, this dish can be prepared in under an hour and is budget-friendly, too.
“A delicious and easy soup that warms the soul.”
Why You’ll Love This Soup
- Quick to prepare, ready in about 30 minutes.
- A hearty and filling meal without breaking the bank.
- Great for leftovers—flavors deepen the next day!
- Freezer-friendly for a quick meal later on.
- Healthy and clean with no artificial ingredients.
Step-by-Step Overview
Making this comforting cabbage and potato soup is straightforward. You’ll start by sautéing butter and oil with onions, then add cabbage and potatoes for a wholesome base. Pour in chicken broth, simmer until tender, and finish with a creamy mixture that brings everything together beautifully.
What You’ll Need for Cabbage and Potato Soup
- 2 tablespoons butter (salted or unsalted)
- 2 tablespoons canola oil
- 1 large onion (chopped, approximately 3 cups)
- 1/2 medium head green cabbage (coarsely chopped, 6 cups)
- 1 1/2 pounds red potatoes (cut into 1/2 inch to 3/4 inch cubes)
- 6 cups chicken broth (or vegetable broth)
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon caraway seed (optional but recommended)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce (or to taste)
- 1/2 teaspoon hot sauce, to taste (such as Tabasco, optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley (for garnish, optional)
Ingredient Notes & Swaps
- Cabbage: Any cabbage variety works, but green cabbage offers a nice sweetness.
- Potatoes: Substitute with Yukon Gold for a buttery taste or try celery root for a low-carb option.
- Half-and-half: For a lighter version, use milk or a dairy-free alternative.
How to Make This Cabbage and Potato Soup
This soup comes together with a few easy steps:
- In a Dutch oven or heavy soup pot, combine the butter and oil over medium-high heat.
- Once the butter has melted, add the chopped onion. Reduce heat to medium-low and cook until the onion softens, about 6-7 minutes.
- Add the coarsely chopped cabbage to the pot and cook for 2-3 minutes, stirring, until it begins to wilt.
- Stir in the diced potatoes, ensuring they are well coated with the fat.
- Pour in the chicken broth and bring to a bubble. Reduce the heat to medium-low and let simmer uncovered for 12-15 minutes or until the potatoes are fork-tender.
- Turn off the heat and prepare the next step. In a heat-proof bowl, whisk the flour with 1/2 cup of the cooking liquid to create a smooth slurry. If it thickens, add more cooking liquid as needed.
- Slowly whisk in the half-and-half until smooth, then pour the mixture back into the soup pot along with the optional caraway seed. Stir to combine.
- Return to a simmer and cook for an additional 5-6 minutes until thickened. The soup will thicken more upon standing.
- Finally, add the Dijon mustard, Worcestershire sauce, hot sauce (if using), and season with salt and black pepper to taste. Garnish with chopped parsley before serving.
Pro Tip: For added flavor, toast the caraway seeds lightly in the pot before adding to the soup. This brings out the nutty, aromatic qualities and enhances the overall taste of the dish.
Helpful Cooking Tips
- Stir the soup occasionally while it simmers to prevent anything from sticking to the bottom.
- Don’t rush the cooking process; allowing the onions to soften without browning delivers a sweeter, more balanced flavor.
- If the soup seems too thick, stir in a little extra broth or water until reaching your preferred consistency.
Serving Suggestions
This hearty cabbage and potato soup pairs wonderfully with rustic bread—think sourdough, a crusty baguette, or even grilled cheese sandwiches on the side. For a dash of freshness, top with fresh herbs or a sprinkle of cheese.
Storage & Reheating Tips
To keep leftovers fresh, store the cabbage and potato soup in an airtight container in the refrigerator. It’s best enjoyed within three to four days. You can also freeze the soup in portions for a quick meal later; just allow it to cool completely first. To reheat, thaw overnight in the refrigerator and then heat gently on the stove until warmed through.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to Fix Common Issues
If your soup turns out too thick, simply add a bit more broth or water until it reaches the desired consistency. If it’s overly salty, a splash of vinegar can help balance the flavor. For a bland soup, don’t hesitate to adjust the seasoning with salt, pepper, or additional mustard to enhance flavor. If you find the cabbage is still crunchy after cooking, simply let it simmer a bit longer until tender.
Creative Twists on Cabbage and Potato Soup
- Add diced carrots or celery for extra vegetables and sweetness.
- Swap half-and-half for coconut milk for a dairy-free alternative.
- Mix in cooked sausage or ham for a heartier version.
- For a spicy kick, incorporate some diced jalapeños or a dash of cayenne pepper.
Common Questions About Cabbage and Potato Soup
Can I use different types of potatoes?
Yes, while red potatoes add a creamy texture, Yukon Gold or russet potatoes would also work beautifully. Just remember that different potatoes may change the texture slightly.
Can I make this soup vegan?
Absolutely! Substitute butter with olive oil, chicken broth with vegetable broth, and half-and-half with a plant-based milk or cream.
How long will this soup last in the fridge?
This cabbage and potato soup can be stored in the fridge for about 3-4 days. Be sure to store in a sealed container.
What can I serve with cabbage and potato soup?
This comforting soup pairs well with crusty bread, grilled cheese, or a simple green salad on the side.
Can I make this soup ahead of time?
Yes! This soup can be fully prepared ahead of time, and the flavors deepen and improve when reheated. Just rewarm on the stove before serving.
Cabbage and potato soup is more than just a meal—it’s a warm embrace in a bowl, perfect for nurturing the body and soul. With each bite, you’ll find comfort and satisfaction, making it a staple recipe for any season.
Cabbage and Potato Soup
Ingredients
Method
- In a Dutch oven or heavy soup pot, combine the butter and oil over medium-high heat.
- Once the butter has melted, add the chopped onion. Reduce heat to medium-low and cook until the onion softens, about 6-7 minutes.
- Add the coarsely chopped cabbage to the pot and cook for 2-3 minutes, stirring, until it begins to wilt.
- Stir in the diced potatoes, ensuring they are well coated with the fat.
- Pour in the chicken broth and bring to a bubble. Reduce the heat to medium-low and let simmer uncovered for 12-15 minutes or until the potatoes are fork-tender.
- Turn off the heat and prepare the next step. In a heat-proof bowl, whisk the flour with 1/2 cup of the cooking liquid to create a smooth slurry. If it thickens, add more cooking liquid as needed.
- Slowly whisk in the half-and-half until smooth, then pour the mixture back into the soup pot along with the optional caraway seed. Stir to combine.
- Return to a simmer and cook for an additional 5-6 minutes until thickened. The soup will thicken more upon standing.
- Finally, add the Dijon mustard, Worcestershire sauce, hot sauce (if using), and season with salt and black pepper to taste. Garnish with chopped parsley before serving.