Cabbage and Potato Soup Recipe

5 from 5 votes

Total Time: 1 hr

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This creamy Cabbage and Potato Soup is perfect whenever you need a warm and nourishing meal! Subtly sweet green cabbage and red potatoes simmer in a rich broth, then topped off with light cream and some savory ingredients for a rich, comforting, and budget-friendly soup.

“Hearty and delicious!”

Two bowls of Creamy Potato Soup on green oval platter with two soup spoons.

Why This Recipe is a Keeper!

The calendar may say spring, but the temperature will still indeed dip. When that happens, there’s nothing quite as comforting as a creamy bowl of soup—especially one that’s super easy to put together in one pot for the perfect cozy dinner idea!

This creamy Cabbage and Potato Soup recipe with old-world charm is a family favorite on my husband’s side. It’s my mother-in-law’s tried-and-true recipe we’ve made many times, so I’m excited to share it with you!

This creamy potato and cabbage soup recipe uses red potatoes, a waxy variety that holds its shape when cooked instead of falling apart. The green cabbage adds a natural sweetness to balance the other rich flavors. The layers of flavor build upon each other, and the rich and fragrant broth melds with the potatoes and cabbage as it simmers on the stovetop.

Dijon mustard, Worcestershire, and caraway add a kick of flavor, so every spoonful is infused with depth and warmth! Ladle this cabbage and potato soup into bowls and serve alongside some crusty bread for a delicious and simple dinner!

This creamy Cabbage and Potato Soup recipe is:

  • Versatile! Add leftover Easter ham, bacon, or sausage, or extra veggies like carrots and celery.
  • One-pot, which means minimal dishes!
  • So delicious! The Dijon mustard, Worcestershire, and caraway seeds perfectly balance this cabbage and potato soup.
  • Easy! There’s no need to peel the red potatoes.
  • Budget-friendly! Potatoes and cabbage are a culinary match made in heaven, and this combination sustained many generations before ours.
Two bowls of Creamy Potato Soup on striped towel with two soup spoons.

How to Make this Cabbage and Potato Soup:

Recipe Ingredients:

Here’s everything you’ll need to make this creamy Cabbage and Potato Soup recipe. See the recipe card below for the exact quantities.

Ingredients for Creamy Potato Soup Recipe in glass bowls.

Ingredient Notes and Substitutions:

  • Butter and Oil: Using butter and olive oil together creates a flavorful base for the onion. Oil lacks flavor, and butter can burn quickly. I use unsalted butter in cooking because adjusting the salt level to taste is easier.
  • Cabbage: This potato cabbage soup is the perfect way to use a half-head of leftover green cabbage. Savoy cabbage and kale are other options.
  • Chicken or Vegetable Broth: Use either in this recipe.
  • Red Potatoes: Red potatoes are a great soup option because they’re considered “waxy” and hold their shape better in soups and stews. The pop of red color in this creamy potato soup is also nice. Yukon golds will also work well. While Russets will work, they tend to break down because of their starchy nature.
  • Half and Half: Half and Half adds richness to the soup, but you can use regular milk instead for a lighter version or a non-dairy alternative such as oat or soy milk to make this soup dairy-free.
  • Worcestershire Sauce: A fermented, liquid condiment that adds rich umami flavor. Use vegan Worcestershire if you have a fish allergy.
  • Caraway Seeds: The distinct bittersweet flavor of caraway adds a warm, gentle spice to this soup.
  • Dijon Mustard: Dijon mustard is unexpected but essential in this creamy potato soup recipe! Dijon has a sharper and more complex flavor profile than other mustard types. I highly recommend Grey Poupon or Maille for the best flavor.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Cut the potatoes into approximately 1/2-inch to 3/4-inch cubes.
Colander full of quartered red potatoes.
  • 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 to 7 minutes or until the onion has softened but has not yet changed color.
  • Add the cabbage and cook for 2 to 3 minutes or until the cabbage wilts.
Cooked onions in blue Dutch cast iron oven.
Uncooked cabbage added to cooked onions in blue cast iron Dutch oven.
  • 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.
Potatoes added to onions and cabbage in blue cast iron Dutch oven.
Chicken broth added to onions, cabbage and potatoes in blue cast iron Dutch oven.
  • 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 liquid as necessary.
  • Slowly whisk in the half-and-half.
All-purpose flour in glass bowl.
Slurry of flour and broth in glass bowl.
Combination of half-and-half and flour slurry in glass bowl.
  • 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 to 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.
Caraway, Worcestershire and hot sauce added to soup in blue cast iron Dutch oven.
Thickened half-and-half and flour combination added to soup in blue cast iron Dutch oven.
  • This creamy potato soup recipe is done and delish!!
Completed soup garnished with more caraway seeds in blue cast iron Dutch oven.

Chef Tips and Tricks:

  • Use bagged coleslaw mix to save time.
  • The potatoes can be cubed ahead of time and immersed in water, then refrigerated. Immersing in water prevents them from discoloring. Drain before adding to the soup.
Two bowls of Creamy Potato Soup on green oval platter with two soup spoons.

Recipe FAQs:

Can I make this creamy cabbage and potato soup recipe ahead of time?

Absolutely, and I think it’s even better the next day! Cool the soup completely, refrigerate it in the pot, or transfer it to another sealed container. Place the soup back on the stove and gently reheat over low to medium-low heat until good and hot throughout.

Can you freeze a creamy cabbage and potato soup?

We freeze it all the time; it can be frozen for up to three months. However, it’s often just a tad thinner than when it went into the freezer, so just be aware. Freezing may alter the texture of the potatoes, making them more “grainy,” and dairy-based soups may separate. However, slow and gentle reheating on the stovetop while stirring will correct the consistency.

Bowl of Creamy Potato Soup in green bowl with soup spoon.

Storage:

  • Leftovers can be stored in the refrigerator for up to five days. Reheat in the microwave or on the stovetop until hot throughout.

Serve with:

More great soup recipes you’ll love!

Get all my soup and stew recipes at Soup and Stew Recipes – From A Chef’s Kitchen.

5 from 5 votes

Cabbage and Potato Soup

This creamy Cabbage and Potato Soup recipe is perfect whenever you need a warm and nourishing meal! Subtly sweet green cabbage and red potatoes simmer in a rich broth, then topped off with light cream and some savory ingredients for a rich, comforting and budget-friendly soup.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
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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

SUBSTITUTIONS:
  • Savoy cabbage and kale are other options instead of cabbage.
TIPS:
  • Use bagged coleslaw mix to save time.
  • The potatoes can be cubed ahead of time and immersed in water, then refrigerated. Immersing in water prevents them from discoloring. Drain before adding to the soup.
MAKE AHEAD:
  • This soup reheats beautifully.  Cool the soup completely, refrigerate it in the pot, or transfer it to another sealed container.
  • Place the soup back on the stove and gently reheat over low to medium-low heat until good and hot throughout.
FREEZER-FRIENDLY:
  • Place in containers in the desired amount.
  • When thawed, it’s often just a tad thinner than when it went into the freezer, so just be aware.
  • Freezing may alter the texture of the potatoes, making them more “grainy,” and dairy-based soups may separate. However, slow and gentle reheating on the stovetop while stirring will correct the consistency.

Nutrition

Serving: 1Calories: 301kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 33mgSodium: 1048mgPotassium: 877mgFiber: 5gSugar: 10gVitamin A: 388IUVitamin C: 41mgCalcium: 157mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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8 Comments

  1. Todd B Purnick says:

    5 stars
    This was one of the most satisfying meals I’ve made since becoming a vegetarian over 2 years ago.

    I made your Parm/Quinoa crisps to go with it too. Great combo.

    1. Carol says:

      Hi, Todd, Thanks so very much and happy you love this recipe!! I used to be a vegetarian and know how it can be difficult to get satiated sometimes so glad this worked out so well for you. Appreciate your taking the time to come back and comment and rate.

  2. Amy says:

    5 stars
    Absolutely wonderful!

    1. Carol says:

      Hi, Amy, Thanks so much and happy you love this recipe! Appreciate your trying it and taking the time to come back and comment and rate.

  3. Diane says:

    5 stars
    I added alot of vegetables, plant based chicken strips, and coconut canned milk instead of cream, and added a heaping teaspoon of chicken bouillon paste. Very good!

    1. Carol says:

      Hi, Diane, Thanks so much and happy you enjoyed your version and this gave you inspiration. Appreciate your trying the recipe!

  4. Kathleen says:

    5 stars
    Made this yesterday and let the flavors develop a few hours before eating. It was hearty and delicious. The calorie count was 410 calories a bowl with the half-and-half. It would be great with a hearty bread and maybe some bacon crumbles but great as is.

    1. Carol says:

      Hi, Kathleen, So great to hear from you! Happy you enjoyed this recipe and appreciate your taking the time to come back and comment and rate! You can definitely add bacon or ham if you like. Thanks again!