Cabbage and Potato Soup

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

5 from 10 votes

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 Time20

Cook Time40

Total Time1

Course: Soups and Stews

Cuisine: East European

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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