Cabbage and Potato Soup Recipe

If you’re looking for a comforting bowl of warmth on a chilly day, this Cabbage and Potato Soup Recipe is an absolute winner. I first stumbled upon it on a cold winter afternoon, and I can tell you, it quickly became one of my go-to meals. There’s something so cozy about the tender cabbage, soft red potatoes, and that subtle hint of mustard and caraway coming together in a creamy broth—it’s like a hug in a bowl.

What makes this cabbage and potato soup recipe special is how simple ingredients turn into something rich and satisfying without a lot of fuss. You’ll find that it’s an excellent option for busy weeknights or even meal prep, as it reheats beautifully and fills the kitchen with that inviting aroma everyone loves. Plus, it’s a clever way to enjoy vegetables in a way that’s hearty yet light enough to keep you feeling good.

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Ingredients You’ll Need

This cabbage and potato soup recipe uses ingredients that complement each other beautifully—you’ve got creamy potatoes, crunchy cabbage, and flavorful broth all thickened just right. I always recommend fresh cabbage and good-quality broth because they really up the flavor game.

• Butter: Adds richness and helps soften the onions and cabbage for depth of flavor.
• Canola oil: Keeps the butter from burning and imparts a neutral flavor.
• Onion: Provides a sweet undertone when softened and cooked gently.
• Green cabbage: The star vegetable, giving the soup a fresh, slightly sweet crunch before it wilts down.
• Red potatoes: Their waxy texture prevents them from falling apart and adds creaminess.
• Chicken or vegetable broth: The flavorful base that balances the vegetables with savory notes.
• All-purpose flour: Used to create a silky thickening slurry for the soup.
• Half-and-half: Adds luxurious creaminess without being too heavy.
• Caraway seed: Optional, but trust me, it adds an amazing hint of warmth and earthy spice that I love.
• Dijon mustard: Gives the soup a subtle tang and complexity that wakes up the flavors.
• Worcestershire sauce: Adds umami depth, but adjust to your taste preferences.
• Hot sauce: Optional if you like a subtle kick—adds just that little bit of heat without overpowering.
• Salt and black pepper: Essential to bring all the flavors together.
• Fresh parsley: A fresh, green garnish that brightens the bowl just before serving.

Variations

I love tweaking this cabbage and potato soup recipe depending on the season or my mood. Don’t hesitate to make it your own—trust me, it’s easily adaptable and always delicious!

• Use Savoy or Napa cabbage: I’ve swapped green cabbage for Savoy for a milder, more tender texture, which my family enjoyed especially in spring.
• Add kale or spinach: Toss in some greens towards the end for a nutritional boost and extra color.
• Make it vegan: Use vegetable broth and swap butter for olive oil or vegan margarine. Half-and-half can be replaced with coconut milk or a cashew cream.
• Spice it up: Try adding smoked paprika or a pinch of cayenne in place of hot sauce for a different kind of warmth.

How to Make Cabbage and Potato Soup Recipe

Step 1: Soften the Aromatics and Cabbage

Start by melting the butter with the canola oil in a heavy pot over medium-high heat. Once melted, add the chopped onion and reduce the heat to medium-low. Cook gently for about 6-7 minutes, stirring frequently, until the onions are tender but not browning. Then, toss in the chopped cabbage and cook for another 2-3 minutes until it just begins to wilt. This step unlocks the natural sweetness of the vegetables and layers the base flavors beautifully.

Step 2: Add Potatoes and Broth, Then Simmer

Next, stir in the cubed red potatoes, coating them with the butter and cabbage mixture. Pour in your chicken or vegetable broth, turn the heat up to bring everything to a boil, then lower to a medium-low simmer. Let it cook uncovered for about 12-15 minutes, or until the potatoes are fork-tender. This is when the soup starts to develop body and the flavors meld together perfectly.

Step 3: Thicken with a Flour and Half-and-Half Slurry

Turn the heat off and set aside a little bit of the hot soup liquid in a bowl. Add the flour to that bowl and whisk vigorously until it’s smooth, adding more liquid as needed. Slowly whisk in the half-and-half until well combined. Pour this slurry back into the pot, along with the optional caraway seeds, and return the pot to a gentle simmer. Cook for 5-6 minutes, stirring often, until the soup thickens to a creamy consistency. This trick keeps the soup silky without any lumps.

Step 4: Season and Serve

Stir in the Dijon mustard, Worcestershire sauce, and hot sauce (if you’re using it). Season generously with salt and freshly ground black pepper, tasting as you go until it suits your preference. Finish with a sprinkle of fresh parsley for a pop of color and freshness right before serving. It’s such a satisfying finish to this cozy soup.

How to Serve Cabbage and Potato Soup Recipe

Garnishes

I often sprinkle fresh chopped parsley just before serving—it adds a vibrant color and fresh herby note that balances the creamy soup beautifully. Sometimes I also like a dollop of sour cream or plain Greek yogurt stirred in for extra richness and tang.

Side Dishes

Crusty bread or a warm baguette works like magic to soak up every last drop. I also enjoy pairing this soup with a crisp green salad to add some crunch and freshness to the meal, especially when I’m eating it for lunch.

Creative Ways to Present

For special occasions, I’ve served the soup in rustic bread bowls—your guests will love the rustic charm and you get a delicious edible bowl at the end! Adding a sprinkle of toasted pumpkin seeds or crispy bacon bits on top also adds a fun texture contrast.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then either cover the pot or transfer it into airtight containers before refrigerating. It keeps well for up to 3 days, and the flavors actually seem to deepen overnight.

Freezing

Freezing works well for this soup, but keep in mind the texture of potatoes changes slightly after thawing—they can get a little grainy. I recommend portioning it out in freezer-safe containers so you can thaw just what you need. Also, some separation in the dairy can happen, but gently reheating and stirring solves that completely.

Reheating

When reheating, do it slowly on the stovetop over low to medium-low heat while stirring often—it helps maintain the creamy texture and avoids scorching. Adding a splash of broth or milk can refresh the consistency if the soup has thickened too much in the fridge.

FAQs

Final Thoughts

I absolutely love how this cabbage and potato soup recipe brings simple ingredients into something so cozy and full of flavor. It’s the kind of dish that feels like a nourishing pause in a busy day, perfect for sharing with family or enjoying quietly with a good book. Give it a try—you might just find it becomes one of your favorites too!

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