There’s nothing quite like a steaming bowl of creamy potato soup with cabbage on a chilly evening – it’s pure comfort in every spoonful! As a mom who’s spent years perfecting family-friendly recipes, I can tell you this one’s a winner. The magic happens when humble potatoes meet tender cabbage in a rich, velvety broth that somehow tastes like it simmered all day (though it’s ready in under an hour).
What makes my version special? That perfect balance where the potatoes melt into creaminess while the cabbage adds just enough texture. I’ve tweaked this recipe over countless winter nights until my kids started requesting it by name. Now it’s our go-to when we need something warm, satisfying, and packed with simple goodness.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Potato Soup With Cabbage
Trust me, this isn’t just any potato soup—it’s the kind that makes you close your eyes and sigh with the first bite. Here’s why it’s become a staple in my kitchen:
- Creamy dreaminess: The half-and-half and flour slurry create a velvety texture that coats every spoonful without feeling heavy
- Comfort in a bowl: The caraway seeds and Worcestershire add this incredible depth that makes it taste like it simmered all day (even though it’s ready in 45 minutes!)
- Weeknight hero: Chopping a few veggies is all the prep work needed—perfect when you’re racing between soccer practice and homework
- Kid-approved magic: My picky eaters gobble it up because the cabbage practically disappears into the creamy base
It’s the soup equivalent of your favorite cozy sweater—simple, reliable, and always makes you feel good.
Ingredients for Creamy Potato Soup With Cabbage
Listen, I’ve made this soup enough times to know exactly what works—no guessing games here! These simple ingredients come together like magic in your pot. A quick tip? Measure everything before you start (my grandma called this “mise en place” and wow, was she right). Here’s your shopping list:
- 2 tablespoons butter (salted or unsalted—I use whatever’s in my fridge)
- 2 tablespoons canola oil (or any neutral oil you have—but olive oil’s too strong here)
- 1 large onion, chopped (about 3 cups—don’t skimp! This builds flavor)
- ½ medium green cabbage, coarsely chopped (6 cups—it wilts down, promise)
- 1½ pounds red potatoes, cut into ½-¾ inch cubes (skin on for texture!)
- 6 cups chicken broth (or veggie broth for my plant-based friends)
- 5 tablespoons all-purpose flour (the secret to that luscious thickness)
- 2 cups half-and-half (whole milk works in a pinch, but won’t be as creamy)
- 1 teaspoon caraway seeds (optional but oh-so-good—trust me)
- 2 tablespoons Dijon mustard (the tangy surprise that makes everyone ask “What’s in this?”)
- 1 tablespoon Worcestershire sauce (or soy sauce if you’re out)
- ½ teaspoon hot sauce (Tabasco’s my go-to—adds just a whisper of heat)
- Salt and pepper (to taste—wait until the end to season!)
- Fresh parsley (for garnish—makes it pretty and fresh)
See? Nothing fancy—just real ingredients that probably already live in your kitchen. Now let’s make some soup!
Equipment You’ll Need
Good news—you don’t need anything fancy! Here’s what I grab every time:
- Dutch oven or heavy soup pot (my trusty cast-iron one distributes heat perfectly)
- Wooden spoon (for stirring without scratching)
- Heat-proof bowl (for that all-important flour slurry—no lumps allowed!)
- Whisk (to blend the creamy mixture smoothly)
- Sharp knife and cutting board (for quick veggie prep)
That’s it—now let’s get cooking!
How to Make Creamy Potato Soup With Cabbage
Okay, let’s dive into the magic! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in your kitchen with you. Grab your wooden spoon—we’re about to create something amazing!
Preparing the Vegetables
First things first—let’s build that flavor base! Heat your butter and oil in the Dutch oven over medium-high heat. You’ll know it’s ready when the butter stops foaming (that little dance means the water’s cooked off). Toss in those chopped onions and immediately reduce the heat to medium-low. Here’s my secret: we want them soft and translucent, not browned—about 6-7 minutes of gentle cooking should do it. Stir occasionally while you chop the cabbage (multitasking for the win!).
When the onions look like they’re wearing little glass jackets, add the cabbage. It’ll seem like a mountain at first, but don’t panic! After 2-3 minutes of stirring, it’ll wilt down to a manageable size. This quick cook keeps it from getting too mushy later.
Cooking the Potatoes
Now toss in those beautiful red potato cubes—I leave the skins on for extra texture and nutrients. Stir everything around so the potatoes get cozy with the buttery onions and cabbage. Pour in the broth (it should just cover the potatoes—add a splash more water if needed) and crank the heat back up to bring it to a boil.
Once bubbling, reduce the heat to a happy medium-low simmer—we’re talking gentle bubbles here, not a rolling boil. Set your timer for 12-15 minutes. The potatoes are done when you can easily pierce them with a fork, but they still hold their shape. Pro tip: test a few pieces since they might cook at slightly different rates!
Thickening the Soup
Here comes the creamy magic! Turn off the heat temporarily—this prevents lumps when we add our thickener. In your heat-proof bowl, whisk the flour with about ½ cup of the hot broth from the pot until smooth. Slowly whisk in the half-and-half until it looks like a thin pancake batter. Now pour this mixture back into the pot while stirring constantly—I use a figure-eight motion to distribute it evenly.
Turn the heat back to medium and let it simmer for 5-6 minutes, stirring occasionally. You’ll see it transform before your eyes—first it’ll look too thin, then suddenly it coats the back of your spoon beautifully. Don’t worry if it seems a bit loose; it’ll thicken more as it sits!
Final Seasoning
Time for the flavor fireworks! Stir in the caraway seeds (if using), Dijon, Worcestershire, and hot sauce. Now taste—this is where you make it yours! Add salt and pepper gradually until the flavors pop. I usually start with ½ teaspoon salt and go from there. The mustard and Worcestershire bring so much depth, you might need less salt than you think.
Give it one last stir, sprinkle with parsley if you’re feeling fancy, and prepare for compliments. The whole house will smell incredible—my kids always come running when they catch a whiff! If you want to see more of my family favorites, check out my Facebook page for behind-the-scenes looks.
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Creamy Potato Soup With Cabbage: A 45-Minute Comfort
A comforting and creamy potato soup with cabbage, perfect for a family meal. This recipe combines simple ingredients for a rich and flavorful dish.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 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
Instructions
- Combine butter and oil in a Dutch oven or other heavy soup pot over medium-high heat.
- When the butter has melted, add the onion, reduce the heat to medium-low, and cook for 6-7 minutes or until the onion has softened but has not yet changed color.
- Add the cabbage and cook 2-3 minutes or until the cabbage wilts.
- Add the potatoes and stir to coat with the fat.
- Add the chicken broth. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 12-15 minutes or until the potatoes are fork-tender.
- Turn the heat off for the next step.
- Place flour in a heat-proof bowl. Add 1/2 cup of the cooking liquid and whisk to make a smooth slurry. Add small amounts of additional cooking liquid as necessary. Slowly whisk in the half-and-half.
- Pour the flour slurry and half-and-half combination into the pot along with the caraway seed and stir. Return to a simmer and cook for 5-6 minutes or until thickened. (Soup will thicken more upon standing.)
- Add the Dijon mustard, Worcestershire, hot sauce and salt and black pepper to taste. Sprinkle with chopped fresh parsley if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of hot sauce to your preference.
- Garnish with fresh parsley for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 35mg
Tips for the Best Creamy Potato Soup With Cabbage
After making this soup more times than I can count, here are my foolproof secrets for perfect results every time:
- Stir with love: Frequent stirring prevents sticking and distributes the creamy texture evenly—I do small laps around the pot while prepping other ingredients
- Thickness tweaks: Too thick? Add splash of broth. Too thin? Mix 1 tablespoon flour with 2 tablespoons cold water and whisk in while simmering
- Garnish game: Fresh parsley adds color, but crumbled bacon or shredded cheddar takes it next-level (my kids vote for both!)
- Patience pays: Let it sit 5 minutes off heat before serving—the flavors meld and the perfect creamy consistency develops
Trust me, these little touches make all the difference between good soup and “wow, can I get this recipe?” soup!
Variations for Creamy Potato Soup With Cabbage
One of my favorite things about this soup is how easily it adapts to whatever I’ve got in the pantry! Here are my go-to twists when I’m feeling creative (or just cleaning out the fridge):
- Vegetarian vibes: Swap chicken broth for vegetable broth and add a Parmesan rind while simmering—it gives that same umami kick
- Meaty magic: Crumble cooked bacon or sausage on top (or stir it in)—my husband’s favorite “manly” version
- Potato swap: Yukon Golds make it extra buttery, while russets break down for a thicker texture
- Cream alternatives: Swap half-and-half for evaporated milk when I’m out—still creamy but lighter
Really, this soup’s like your favorite jeans—it looks good no matter how you dress it up! If you enjoy creamy vegetable dishes, you might also like my recipe for creamy butternut squash sweet potato soup.
Serving Suggestions
Oh, let me tell you how we love to serve this soup in my house! A thick slice of crusty sourdough for dipping is non-negotiable—it soaks up every last drop of that creamy goodness. On busy nights, I’ll pair it with a simple green salad for crunch. But honestly? Sometimes we just eat it straight from big, cozy mugs while curled up on the couch—pure comfort! For another cozy meal idea, check out this chicken pot pie soup.
Storing and Reheating Creamy Potato Soup With Cabbage
Here’s the beautiful thing about this soup—it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, go low and slow—medium heat on the stove with frequent stirring prevents that dreaded “separated” look. If it thickens too much, just whisk in a splash of broth or milk.
Want to freeze it? Portion into freezer bags (leave an inch for expansion) and lay flat to freeze. Thaw overnight in the fridge, then reheat gently. The potatoes might soften a bit, but the flavor? Still absolutely dreamy!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my family’s standard servings): About 320 calories with 15g fat (7g saturated), 38g carbs (5g fiber), and 8g protein. But listen—these numbers dance around depending on your broth choice or if you go wild with toppings like we sometimes do! It’s hearty, wholesome comfort that keeps you full for hours.
Frequently Asked Questions
Can I make this soup vegetarian? Absolutely! Just swap the chicken broth for vegetable broth—it’s just as delicious. I sometimes throw in a Parmesan rind while simmering for extra richness (remove it before serving).
Help! My soup is too thin/thick—what do I do? Don’t panic! If it’s too thin, mix 1 tablespoon flour with 2 tablespoons cold water and whisk it in while simmering. Too thick? Just stir in more broth or milk a splash at a time until it’s perfect.
Can I freeze creamy potato soup? You bet! Let it cool completely, then pour into freezer bags (leave space for expansion). It keeps beautifully for 3 months. When reheating, add a little extra liquid since potatoes tend to soak it up.
What’s the best potato substitute? Yukon Golds make it extra buttery, while russets create a thicker texture. Just avoid waxy potatoes—they stay too firm. My secret? A mix of red and Yukon Golds gives the perfect balance! If you are looking for other potato recipes, check out my oven baked mashed potatoes.
Can I skip the caraway seeds? Of course—but they add this wonderful earthy note that makes the soup special. If you’re not a fan, try a pinch of thyme or skip it entirely. The Dijon and Worcestershire still pack plenty of flavor!
Share Your Experience
Did you make this cozy soup? I’d love to hear how it turned out! Leave a comment below or tag me on social—nothing makes me happier than seeing your kitchen creations. Happy cooking!
