Cabbage and Potato Soup Recipe

I absolutely love this Cabbage and Potato Soup Recipe because it’s like a warm hug on a chilly day. There’s something so comforting about the creamy texture combined with the subtle sweetness of cabbage and hearty potatoes that just makes you feel cozy right away. Whenever I need a simple, wholesome meal that’s both filling and nourishing, this soup is my go-to.

What makes this Cabbage and Potato Soup Recipe stand out is how easy it is to customize and how great it tastes even with pantry staples. You’ll find that it’s perfect as a weeknight dinner or as a meal prep option because it reheats wonderfully without losing its charm. Plus, it’s a great reminder that humble ingredients can be transformed into something genuinely delicious.

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Ingredients You’ll Need

The beauty of this Cabbage and Potato Soup Recipe is that it uses straightforward, everyday ingredients that come together for maximum flavor. Shopping for these is easy, and you can even make it with different types of cabbage or broth depending on what you have on hand.

• Butter: I like to use salted for added flavor, but unsalted works great too if you want more control over seasoning.
• Canola oil: It brings a neutral taste and helps prevent the butter from browning too quickly.
• Onion: A large, chopped onion adds sweetness and depth when sautéed gently.
• Green cabbage: Coarsely chopped, it softens nicely and adds a subtle earthiness—savoy cabbage is a nice alternative if you want a milder flavor.
• Red potatoes: Cubed into bite-sized pieces; they hold up well in soup and offer that creamy bite once cooked.
• Chicken broth or vegetable broth: This is the soup’s flavor base; homemade or store-bought both work just fine.
• All-purpose flour: Used to thicken the soup into its signature creamy consistency.
• Half-and-half: This adds richness without being too heavy – whole milk or cream are options if you want to tweak the richness.
• Caraway seed: Optional, but I highly recommend it — it gives an unexpected, lovely hint of warmth.
• Dijon mustard: Adds a tangy depth that balances the creaminess.
• Worcestershire sauce: A subtle umami boost; adjust to taste depending on how bold you want it.
• Hot sauce: Totally optional, but a splash livens things up if you like a bit of heat.
• Salt and freshly ground black pepper: Essential for bringing all the flavors together—in my experience, starting light and seasoning after cooking works best.
• Chopped fresh parsley: A fresh, herbaceous garnish that brightens the bowl right before serving.

Variations

I love how this Cabbage and Potato Soup Recipe is a blank canvas—you can tailor it to your tastes or dietary needs. Over the years, I’ve tried swapping ingredients to make it vegan or adding extra greens, and every version has had its own charm.

• Vegan Version: Replace butter with olive oil, use vegetable broth, and swap half-and-half for coconut milk or a creamy plant-based milk—my vegan friends love this twist!
• Spicy Kick: Adding a bit more hot sauce or some red pepper flakes amps up the flavor and keeps things interesting.
• Hearty Greens: I sometimes mix in kale or savoy cabbage alongside the green cabbage for extra texture and nutrients.
• Thicker Soup: For a stew-like consistency, add an extra tablespoon of flour and reduce broth slightly.

How to Make Cabbage and Potato Soup Recipe

Step 1: Sauté the Aromatics to Start

Begin by melting the butter with canola oil in a heavy soup pot over medium-high heat. I love using a Dutch oven because it distributes heat evenly. Once the butter has melted, add the chopped onions and lower the heat to medium-low. Cook gently for about 6 to 7 minutes so the onions soften and release their sweetness but don’t brown—this delicate step really builds the base flavor.

Step 2: Add the Cabbage and Potatoes

Next, toss in the coarsely chopped cabbage and cook for 2 to 3 minutes until it just starts to wilt. This keeps the cabbage pleasantly tender but not mushy. Then add the cubed red potatoes, stirring well to coat them in the flavored fat. This coating helps the potatoes absorb the subtle onion and cabbage aroma as they cook.

Step 3: Simmer with Broth Until Tender

Pour in the chicken or vegetable broth and bring the whole pot to a boil. Reduce the heat to medium-low and let it simmer uncovered for about 12 to 15 minutes, or until the potatoes are fork-tender. This is where the flavors meld beautifully. I like to keep an eye on the skillet’s aroma during this part—it’s when the kitchen starts feeling like the best place to be.

Step 4: Make It Creamy with a Flour Slurry

Turn off the heat while you prepare the thickening slurry. Whisk the flour with about half a cup of the hot cooking liquid in a heat-proof bowl until smooth. Then slowly whisk in the half-and-half to get a silky mixture. Pour this back into the pot, stirring constantly to avoid lumps. Return the pot to a gentle simmer and cook for another 5 to 6 minutes—this thickens the soup perfectly and enhances the creamy mouthfeel.

Step 5: Final Flavor Boosts and Seasoning

For the finishing touch, stir in the caraway seeds (if using), Dijon mustard, Worcestershire sauce, and a bit of hot sauce if you like a bit of heat. Then taste and season with salt and freshly ground black pepper as needed. I always add chopped fresh parsley right before serving—it adds a lovely fresh note that contrasts beautifully with the creamy soup.

How to Serve Cabbage and Potato Soup Recipe

Garnishes

I usually sprinkle chopped fresh parsley on top because it adds that nice pop of color and brightness. Sometimes, I like a dollop of sour cream stirred in for extra creaminess or even some crispy bacon bits for a savory crunch. If you’re feeling fancy, a drizzle of good olive oil or a few toasted caraway seeds can elevate it too.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast for dipping—my family goes crazy for tearing off chunks and soaking them up in the creamy broth. A simple green salad with a tangy vinaigrette also balances the richness nicely if you want to keep things light.

Creative Ways to Present

For special occasions, I sometimes serve this soup in hollowed-out mini pumpkins or large cabbage leaves folded into rustic bowls—it makes for a charming, seasonal presentation. You might also garnish with edible flowers for that extra wow factor when serving guests.

Make Ahead and Storage

Storing Leftovers

I cool the soup completely before storing it in airtight containers in the fridge, where it lasts for about 3 to 4 days. When I reheat it, gently warming on low heat helps keep the soup creamy and avoid separation. Stir occasionally to bring it back to life.

Freezing

This Cabbage and Potato Soup Recipe freezes well in individual portions—just be aware the potatoes might become slightly grainy after thawing. To restore the texture, I reheat slowly on the stovetop while stirring, which helps bring the creaminess back.

Reheating

Reheat leftovers over low to medium-low heat, stirring often to prevent curdling or sticking. If the soup seems too thick, a splash of broth or milk can refresh it. Avoid microwaving at high heat, as it tends to break down the texture more quickly.

FAQs

Final Thoughts

I hope you give this Cabbage and Potato Soup Recipe a try soon—I genuinely think it’s one of those underrated meals that comfort and satisfy like no other. I remember the first time I made it, how quickly it became a staple for my family during colder months. It’s simple, forgiving, and endlessly adaptable, and I’m confident you’ll enjoy making and eating it as much as I do. So grab your pot, some fresh cabbage and potatoes, and get ready for a bowl of cozy goodness!

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