Cabbage and Potato Soup Recipe

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.

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.

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.

• 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.

• 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 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 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.

• This creamy potato soup recipe is done and delish!!

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.

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:

• Chicken Sloppy Joes
• Spinach Artichoke Squares
• Zucchini Ricotta Fritters
• Quinoa Parmesan Crisps

More great soup recipes you’ll love!

• Potato Cheese Soup
• Creamy Potato Kielbasa and Kale Soup
• Cauliflower Potato Soup with Smoked Gouda
• Roasted Poblano Corn Chowder

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