Cabbage and Potato Soup Recipe

I absolutely love this Cabbage and Potato Soup Recipe because it’s the kind of cozy, hearty comfort food that fills your kitchen with warmth and your belly with satisfaction. The blend of tender cabbage and creamy potatoes creates a perfect balance—you get the subtle sweetness of the cabbage, complemented by the earthy, buttery potatoes all swimming in a silky broth. It’s one of those recipes that feels like a warm hug on a chilly day.

When I first tried this soup, I was looking for something a bit different but still familiar enough to please the whole family—and this recipe nailed it. You’ll find that it’s straightforward to make, uses simple ingredients you probably already have on hand, and is incredibly versatile, which makes it perfect for busy weeknights or lazy weekends. Plus, it reheats beautifully for leftovers, so you can enjoy that comforting taste more than once.

this Recipe

Ingredients You’ll Need

The magic behind this Cabbage and Potato Soup Recipe lies in the harmony of these ingredients—onions for sweetness, cabbage for that fresh crunch, and potatoes for creamy heartiness. Each one brings something special, so choosing fresh produce and quality broth really makes a difference.

• Butter: Adds richness and depth; salted or unsalted works fine depending on your preference.
• Canola oil: Helps balance the butter and prevent burning during sautéing.
• Onion: Use a large, fresh onion; it softens slowly and forms the flavor base.
• Green cabbage: Coarsely chopped; fresh and firm cabbage gives the best texture.
• Red potatoes: Cubed evenly so they cook uniformly and stay firm but tender.
• Chicken or vegetable broth: Use a quality broth; homemade or low-sodium store-bought both work well.
• All-purpose flour: Used for thickening; making a slurry ensures no lumps!
• Half-and-half: Adds creaminess without being too heavy.
• Caraway seed: Optional but really adds that lovely aromatic twist.
• Dijon mustard: Gives a subtle tang and depth of flavor.
• Worcestershire sauce: Just a splash for complexity; adjust to your taste.
• Hot sauce: Totally optional, but a little kick livens the soup up wonderfully.
• Salt and black pepper: Season well to balance all the flavors.
• Fresh parsley: For garnish; brightens up the bowl with color and freshness.

Variations

I love experimenting with this soup and often tweak it depending on what’s in season or how my family’s feeling. It’s so forgiving that you can easily swap ingredients to keep things interesting.

• Vegetarian Version: Use vegetable broth instead of chicken broth and add kale or savoy cabbage for more texture—I tried this when guests came over who preferred plant-based meals, and everyone loved it!
• Spice it Up: Add smoked paprika or a pinch of cayenne for a smoky heat that wakes up the flavors wonderfully.
• Make it Chunkier: Instead of pureeing or thinning too much, I sometimes leave more potato chunks and cabbage pieces for that rustic, homemade feel.
• Mix in Bacon or Sausage: For a meatier option, brown some bacon or sausage and toss it in before simmering—it adds a smoky savory depth that’s unbeatable.

How to Make Cabbage and Potato Soup Recipe

Step 1: Sauté the Onions and Cabbage

Start by heating the butter and canola oil in a heavy pot over medium-high heat. Once the butter melts, add the chopped onion and turn the heat down to medium-low. Cook gently for about 6-7 minutes until the onion softens and becomes fragrant but doesn’t brown—that’s key to avoid bitterness. Then, add the cabbage and sauté for another 2-3 minutes until it starts to wilt. This slow cooking builds the flavor foundation and softens the veggies just right.

Step 2: Add Potatoes and Broth, then Simmer

Next, toss in the cubed potatoes and give everything a good stir so the veggies soak up the buttery goodness. Pour in the chicken or vegetable broth and bring the pot to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for about 12-15 minutes, or until your potatoes are tender when pierced with a fork. Don’t rush this step—it’s where the flavors start melding beautifully.

Step 3: Make the Creamy Slurry and Thicken the Soup

This is a little trick I learned that really improves the texture: turn off the heat, and in a separate heat-proof bowl, whisk the flour with about ½ cup of the hot cooking liquid from the pot until smooth—a slurry. Then slowly whisk in the half-and-half until fully combined. Pour this mixture back into the soup along with the optional caraway seeds and stir well. Turn the heat back to a simmer and let it cook for another 5-6 minutes until the soup thickens nicely. Remember, it will thicken a bit more once off the heat too.

Step 4: Final Touches to Flavor

Stir in the Dijon mustard, Worcestershire sauce, and if you like a little heat, a splash of hot sauce. Taste and season with salt and freshly ground black pepper accordingly. If you want, sprinkle some fresh chopped parsley on top—the color pop really makes it look as good as it tastes!

How to Serve Cabbage and Potato Soup Recipe

Garnishes

I love topping this soup with a sprinkle of fresh parsley—it adds a burst of color and a fresh, herbaceous note that cuts through the creaminess. Sometimes, I’ll add a dollop of sour cream or a little shredded sharp cheddar to make it even more indulgent. Crusty bread on the side is a must for dipping!

Side Dishes

My family goes crazy for this soup paired with a simple green salad with a tangy vinaigrette—the brightness complements the rich soup perfectly. Sometimes I serve it with garlic bread or homemade pretzel rolls to soak up every last drop.

Creative Ways to Present

For a special occasion, I like to serve this soup in mini bread bowls—just hollowed-out dinner rolls or small sourdough loaves. It looks festive and feels like a treat. You can also garnish with crispy bacon bits and chopped chives for a bistro-style presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After the soup cools completely, I like to transfer it to an airtight container and pop it in the fridge. It keeps well for up to 4 days, and the flavors actually deepen after sitting overnight. Just give it a gentle stir before reheating—it’s an easy lunch or dinner win.

Freezing

I’ve frozen this Cabbage and Potato Soup Recipe several times with good results. The texture of the potatoes changes slightly, becoming a bit grainy, but reheating slowly on the stove while stirring brings it back to a creamy finish. I freeze it in individual portions for quick meals later on—super convenient!

Reheating

For reheating, I always use a low to medium-low heat on the stovetop and stir frequently to prevent sticking or curdling. If the soup seems thicker than before, just add a splash of broth or water to loosen it up. Avoid microwaving if possible, since gentle reheating helps maintain the texture and flavor.

FAQs

Final Thoughts

This Cabbage and Potato Soup Recipe has become one of my go-to comfort meals because it’s easy, filling, and has that lovely blend of mild sweetness and creaminess that keeps you coming back for more. It’s the kind of dish I recommend to friends when they want something homemade but fuss-free. Give it a try—you’ll love how it fills your kitchen with warmth and your week with simple joy.

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