There’s something magical about a big pot of potato soup with cabbage simmering on the stove—it’s the kind of meal that wraps you up in warmth from the first spoonful. I’ve been making this recipe for years, tweaking it until it became the ultimate comfort food my family begs for on chilly nights. The cabbage melts into silky tenderness, the potatoes turn buttery soft, and that creamy broth? Oh, you’ll want to drink it straight from the pot (no judgment here). It’s the soup I make when friends need cheering up or when I just want to fill my kitchen with that cozy, savory smell. Trust me, one taste and you’ll understand why this humble dish has a permanent spot in my recipe rotation.
Table of Contents
Table of Contents
Why You’ll Love This Potato Soup With Cabbage
This soup isn’t just dinner—it’s a big, warm hug in a bowl! Here’s why it’s become my go-to:
- Creamy dreamy texture: That flour-and-half-and-half slurry? Pure magic. It turns simple broth into silky, luxurious goodness without heavy cream.
- Comfort food champion: Chunks of tender potatoes and wilted cabbage make it hearty enough to be a meal all on its own.
- Weeknight lifesaver: From chopping to serving, you’re 45 minutes away from steaming bowls of happiness.
- Wallet-friendly: Cabbage and potatoes stretch like crazy—this pot feeds my whole family with leftovers for lunch!
Seriously, the way the caraway seeds and Dijon play together? *Chef’s kiss* Every spoonful’s a flavor party.
Ingredients for Potato Soup With Cabbage
Gather these simple ingredients – most are probably in your kitchen already! The magic happens when humble staples transform into something extraordinary:
- Butter & oil duo: 2 tablespoons each of butter (salted or unsalted – I use whatever’s in my fridge) and canola oil. The oil prevents butter from burning while adding richness.
- Onion: 1 large, chopped (about 3 cups). Don’t skimp – this builds the flavor base!
- Cabbage: 1/2 medium head green cabbage, coarsely chopped (6 cups). It looks like a mountain raw but wilts down beautifully.
- Potatoes: 1 1/2 pounds red potatoes, cut into 1/2 to 3/4 inch cubes. Reds hold their shape better than russets here.
- Broth: 6 cups chicken or vegetable broth. Homemade’s great, but boxed works perfectly too.
- Thickening team: 5 tablespoons all-purpose flour + 2 cups half-and-half. This combo makes it luxuriously creamy.
- Flavor boosters: 1 teaspoon caraway seeds (trust me!), 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon hot sauce (Tabasco’s my go-to). Plus salt & pepper to taste.
- Optional garnish: Chopped fresh parsley adds pretty color and freshness.
See? Nothing fancy – just real food making magic together!
How to Make Potato Soup With Cabbage
Alright, let’s get cooking! This soup comes together in just a few simple steps, but each one builds layers of flavor and texture. Follow along—I’ll walk you through every detail so your soup turns out perfect.
Step 1: Sauté the Onions and Cabbage
First, grab your Dutch oven or heavy pot and melt the butter with oil over medium-high heat. Once it’s bubbling, toss in those chopped onions. Here’s the trick: reduce the heat to medium-low right away. We want them soft and translucent, not browned—that sweet, mellow flavor is key! Stir occasionally for 6-7 minutes until they’re just tender. Then, add the cabbage (yes, all that mountain of greens!). It’ll wilt down in 2-3 minutes, turning silky and sweet. Your kitchen will smell amazing already!
Step 2: Cook the Potatoes
Next, add the potato cubes and give everything a good stir so they get coated in that buttery goodness. Pour in the broth and crank the heat back up to bring it to a boil. Once bubbling, reduce to a gentle simmer (medium-low works great) and let it cook uncovered for 12-15 minutes. The potatoes are ready when they’re fork-tender but not mushy—poke one with a fork; it should slide off easily. That broth is soaking up all the veggie flavors now!
Step 3: Thicken the Soup
Time for the magic trick! Turn off the heat temporarily—this prevents scrambling when we add the dairy. In a heatproof bowl, whisk the flour with about ½ cup of the hot broth until smooth (no lumps!). Slowly drizzle in the half-and-half, whisking constantly. Now, pour this creamy slurry back into the pot, stirring as you go. Turn the heat back to medium-low and let it simmer for 5-6 minutes. You’ll see it transform into a velvety, luxurious texture right before your eyes. Don’t forget the caraway seeds—they add that subtle earthy note that makes this soup special.
Step 4: Season and Serve
Almost there! Stir in the Dijon mustard, Worcestershire sauce, and a dash of hot sauce (adjust to your taste—I like a little kick!). Season with salt and pepper, tasting as you go. The flavors should be balanced: a little tangy, a little savory, totally comforting. Ladle it into bowls and sprinkle with fresh parsley if you’re feeling fancy. Pro tip: Let it sit for 5 minutes off the heat—it thickens even more and the flavors meld beautifully. Then, dig in!
Tips for the Best Potato Soup With Cabbage
Here are my hard-earned secrets for making this soup unforgettable every single time:
- Broth swap: Use vegetable broth to keep it vegetarian—it’s just as delicious! I’ve fooled many meat-lovers with this version.
- Spice control: Start with 1/4 teaspoon hot sauce if you’re sensitive to heat—you can always add more at the end.
- Garnish game: A sprinkle of fresh parsley isn’t just pretty; its brightness cuts through the richness perfectly.
- Leftover magic: The soup thickens overnight—just stir in a splash of broth when reheating to bring it back to silky perfection.
Oh, and always taste before serving—sometimes it needs an extra pinch of salt to make all the flavors pop!
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Creamy 45-Minute Potato Soup With Cabbage
A hearty and comforting potato soup with cabbage, enriched with a creamy texture and flavorful seasonings.
- 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
- Use vegetable broth for a vegetarian version.
- Adjust the amount of hot sauce to your spice preference.
- Garnish with fresh parsley for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 35 mg
Variations for Potato Soup With Cabbage
Want to mix things up? Here are my favorite ways to play with this recipe:
- Bacon lover’s version: Cook 4 slices chopped bacon first, then use the drippings instead of oil. Crumble the crispy bits on top—so good!
- Greens swap: Kale or savoy cabbage work beautifully if you’re out of green cabbage (just chop them a bit finer).
- Cheesy twist: Stir in a handful of shredded cheddar or Gruyère at the end—it melts into the most decadent, gooey delight.
See? One recipe, endless cozy possibilities! If you enjoy creamy soups, you might also love this creamy loaded potato soup recipe.
Serving Suggestions for Potato Soup With Cabbage
Oh, how I love setting the table for this soup! A crusty baguette for dunking is non-negotiable in my house—those buttery potatoes and creamy broth deserve a proper bread companion. For lighter meals, I’ll add a simple green salad with tangy vinaigrette to balance the richness. Cold winter nights? Just hand me a big spoon and let me dive in!
Storage and Reheating Instructions
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, warm it gently on the stove over medium-low heat—you’ll want to stir in a splash of broth or water as it thickens when chilled. No microwave mush here, just creamy perfection every time!
Nutritional Information for Potato Soup With Cabbage
Each hearty bowl (about 1 1/2 cups) packs roughly 320 calories, with 15g fat (7g saturated), 40g carbs (6g fiber), and 8g protein. Remember—these numbers can vary based on your exact ingredients (like using full-fat vs. low-fat half-and-half). It’s comfort food that loves you back!
Frequently Asked Questions
Let’s tackle those burning questions I get about this cozy soup—I’ve made it enough times to know all the quirks!
Can I freeze this potato cabbage soup? Sadly, no—the dairy in the half-and-half tends to separate when frozen and thawed. But it keeps beautifully in the fridge for days (if it lasts that long!).
What if I only have milk, not half-and-half? You can use whole milk, but the soup won’t be quite as rich and creamy. For a workaround, try mixing 1 1/2 cups milk with 1/2 cup heavy cream if you’ve got it.
Help! My soup got too thick overnight. No worries—just stir in splashes of broth or water when reheating until it’s back to that perfect silky texture. It happens to me every time!
Can I skip the caraway seeds? Sure, but they add such a warm, subtle depth—like a secret ingredient. If you’re out, a pinch of dried thyme makes a nice substitute. For more savory inspiration, check out our anti-inflammatory chicken soup recipe.
Share Your Thoughts
Did this potato soup with cabbage warm your soul like it does mine? I’d love to hear how it turned out! Leave a comment below with your tweaks or questions—did you add extra heat? Try a fun topping? Your kitchen stories make my day. Happy cooking, friends! You can also follow along with more recipe updates on our Facebook page.
