Description
A comforting and creamy cabbage and potato soup made with tender cabbage, red potatoes, and a flavorful broth thickened with a half-and-half roux. Enhanced with Dijon mustard, Worcestershire sauce, and optional caraway seeds, this soup is both hearty and easy to prepare, perfect for a cozy meal.
Ingredients
Units
Scale
Soup Base
- 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
Thickening Mixture
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
Seasonings and Garnishes
- 1 teaspoon caraway seed (optional but recommended)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce (or to taste)
- 1/2 teaspoon hot sauce (such as Tabasco), to taste (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat butter and oil: Combine the butter and canola oil in a Dutch oven or heavy soup pot over medium-high heat until the butter has melted.
- Sauté the onion: Add the chopped onion to the pot, reduce heat to medium-low, and cook for 6-7 minutes until softened but not browned.
- Add cabbage: Stir in the chopped cabbage and cook for 2-3 minutes until it wilts slightly.
- Add potatoes and broth: Add the cubed red potatoes and stir to coat with the fat. Pour in the chicken or vegetable broth, bring to a boil, then reduce to medium-low heat and simmer uncovered for 12-15 minutes until the potatoes are fork-tender.
- Prepare flour slurry: Turn off the heat. In a heat-proof bowl, whisk 5 tablespoons of flour with 1/2 cup of the hot cooking liquid to form a smooth slurry. Add additional cooking liquid if necessary. Slowly whisk in 2 cups of half-and-half until fully combined.
- Thicken the soup: Pour the flour and half-and-half mixture back into the pot along with the caraway seeds. Stir to incorporate, then return the soup to a simmer and cook for 5-6 minutes until thickened. The soup will thicken further as it stands.
- Season the soup: Stir in Dijon mustard, Worcestershire sauce, hot sauce (if using), and adjust salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Notes
- SUBSTITUTIONS: Savoy cabbage and kale are good alternatives to green cabbage.
- TIPS: Use bagged coleslaw mix to save chopping time.
- PREP AHEAD: Cube potatoes in advance and store submerged in water in the refrigerator to prevent discoloration. Drain before use.
- MAKE AHEAD: This soup reheats very well. Cool completely and refrigerate in the pot or a sealed container. Reheat gently over low to medium-low heat, stirring occasionally.
- FREEZER-FRIENDLY: Freeze in sealed containers. The texture of potatoes and dairy consistency might change slightly when thawed, but slow reheating and stirring help restore the soup’s quality.
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 10 g
- Sodium: 1048 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.02 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 33 mg
