Cabbage And Potato Soup Recipe

This cabbage and potato soup is the pot I make when the fridge is nearly empty and the weather has turned gray.

It takes a handful of humble vegetables and turns them into a warm, filling bowl in under an hour.

The cabbage turns silky and sweet as it simmers, while the potatoes soften into tender bites that thicken the broth just a little.

There is no cream, no fancy equipment, and no long shopping list to hunt down.

It is budget friendly, it feeds a crowd, and it tastes even better the next day.

If you love a heartier pot, my cabbage and sausage soup is another cozy way to use up a head of cabbage.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Cabbage And Potato Soup Recipe

This soup proves that a few simple vegetables can taste like a slow-simmered, all-day pot of comfort.

It comes together in one pot with ingredients you probably already have on hand.

• Budget friendly: Cabbage and potatoes are some of the cheapest vegetables in the store, so a big pot costs very little.
• One pot cleanup: Everything cooks in a single Dutch oven, which means fewer dishes after dinner.
• Naturally hearty: The potatoes make the soup filling without any heavy cream or flour.
• Beginner friendly: There is no fancy technique here, just chopping, stirring, and simmering.
• Great for meal prep: The flavor deepens overnight, so leftovers are even better than the first bowl.

You might also enjoy: Beef And Potato Soup Recipe

Ingredients

Everything in this pot is simple and easy to find, so you can shop for it in one quick trip.

If you enjoy potato-forward soups with a smoky edge, my potato bacon soup uses the same pantry-friendly approach.

• 2 tablespoons unsalted European-style butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, peeled and sliced into thin rounds (about 1 cup)
• 3 cloves garlic, minced
• 6 cups chopped green cabbage (about half a medium head, roughly 1 pound)
• 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 6 cups low-sodium chicken broth (or vegetable broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Sour cream, for serving (optional)

Kitchen Equipment Needed

You do not need anything unusual for this soup, but a heavy pot makes a real difference.

A wide Dutch oven gives the vegetables room to cook evenly and keeps the bottom from scorching.

• Large Dutch oven or heavy-bottomed soup pot (6 quarts or larger)
• Sharp chef’s knife
• Large cutting board
• Vegetable peeler
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Optional: immersion blender for a creamier soup
• Glass food storage containers for leftovers

Read Also: Cabbage Beef Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of making soups in my own kitchen.

If you would rather let a pot do the work for you, my crockpot potato soup shows how easy a hands-off version can be.

1. Le Creuset Enameled Cast Iron Dutch Oven

I reach for an enameled Dutch oven every time I make soup, because it holds steady heat and keeps the vegetables from sticking or scorching.

The wide base also gives the cabbage plenty of room to wilt evenly. It is an investment, but it will last for decades.

Get it on Amazon

2. Cuisinart Smart Stick Immersion Blender

If you like a creamier bowl, an immersion blender lets you puree part of the soup right in the pot.

There is no pouring hot soup into a countertop blender and no extra dishes to wash.

A few quick pulses give you a velvety texture while the rest of the soup stays chunky.

Get it on Amazon

3. Better Than Bouillon Roasted Chicken Base

When I do not have good low-sodium broth on hand, this concentrated base is my backup.

Stir about 1 tablespoon into 6 cups of hot water and you get a rich, savory broth that lets the vegetables shine.

It also keeps well in the fridge, so it is handy for any soup night.

Get it on Amazon

4. Glass Meal Prep Containers With Lids

This soup tastes even better after a day in the fridge, so good storage containers are worth having.

Glass will not stain or hold onto smells, and it goes straight from the fridge to the microwave.

I portion leftovers into single servings for easy lunches.

Get it on Amazon

Step-by-Step Instructions: How to Make Cabbage And Potato Soup

1. Prep the Vegetables

• Peel the potatoes and cut them into 1/2-inch cubes so they cook evenly and are easy to scoop up with a spoon.
• Place the cubed potatoes in a bowl of cold water while you prep everything else so they do not turn brown.
• Dice the onion into small, even pieces, about 1/4 inch.
• Peel the carrots and slice them into thin rounds, about 1/4 inch thick.
• Mince the garlic and set it aside in a small bowl.
• Remove any tough outer leaves from the cabbage, cut it in half through the core, and cut out the core.
• Slice the cabbage into thin ribbons, then chop the ribbons into bite-size pieces until you have about 6 cups.

2. Sauté the Onion and Carrots

• Place a large Dutch oven or soup pot over medium heat and add the butter and olive oil.
• Wait until the butter has melted and stops foaming, which takes about 1 minute.
• Add the diced onion and sliced carrots to the pot.
• Cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent and the carrots begin to soften.
• Keep the heat at medium so the onion turns sweet and tender instead of browning.

3. Add the Garlic and Cabbage

• Add the minced garlic and stir constantly for 30 to 60 seconds, just until fragrant.
• Add all of the chopped cabbage and sprinkle in the 1 teaspoon of kosher salt.
• Stir well so the cabbage is coated in the butter and oil.
• Cook for 5 to 6 minutes, stirring now and then, until the cabbage has wilted and shrunk down by about half.
• The pot will look very full at first, but the cabbage collapses quickly as it heats.

4. Add the Potatoes, Broth, and Seasonings

• Drain the potatoes and add them to the pot.
• Pour in the 6 cups of chicken broth.
• Add the bay leaves, dried thyme, and black pepper.
• Stir everything together and scrape the bottom of the pot with your wooden spoon to loosen any bits of flavor.
• Turn the heat up to medium-high and bring the soup to a boil.

5. Simmer Until Tender

• Once the soup boils, reduce the heat to medium-low so it holds a gentle simmer.
• Partially cover the pot with the lid, leaving a small gap for steam to escape.
• Simmer for 20 to 25 minutes, stirring once or twice.
• Test a potato cube with a fork. It should slide through easily with no resistance in the center.
• The cabbage should be tender and silky, and the carrots should be soft.
• For a slightly thicker broth, press a few potato cubes against the side of the pot with your spoon and stir them in.

6. Finish and Season

• Turn off the heat and remove the bay leaves with a spoon.
• Stir in the lemon juice and the chopped parsley.
• Taste the soup and add another pinch of salt or pepper if it needs it.
• If you want a creamier soup, use an immersion blender to pulse a few times, leaving most of the vegetables chunky.
• Let the soup rest for 5 minutes so the flavors settle together.

7. Serve and Enjoy

• Ladle the hot soup into bowls.
• Top each bowl with a spoonful of sour cream if you like.
• Finish with a little extra black pepper and a sprinkle of fresh parsley.
• Serve right away while the soup is steaming hot.

Another favorite: Sausage Potato And Kale Soup Recipe

Tips for The Best Cabbage And Potato Soup

A few small habits turn a good pot of soup into a great one.

For a thicker, creamier texture without adding dairy, take a cue from my cream of potato soup and blend a portion of the pot.

• Use Yukon Gold potatoes: They are creamy, hold their shape, and add a buttery flavor, while russets tend to break down and turn the broth cloudy.
• Cut everything evenly: Uniform pieces cook at the same speed, so nothing ends up mushy or raw.
• Wilt the cabbage first: Cooking it in butter and oil before adding the broth builds a sweeter, deeper flavor.
• Do not skip the lemon juice: A small splash at the end brightens the whole pot and balances the earthy cabbage.
• Season in layers: Salt the cabbage as it wilts, then taste again at the end, since broths vary in saltiness.
• Simmer gently: A hard boil can break the potatoes apart, so keep the heat at a gentle bubble.
• Let it rest: Letting the soup sit for 5 minutes, or overnight, lets the flavors blend and deepen.

Serving Suggestions

This soup is a full meal on its own, but a few simple sides make it feel even more special.

Think of something crisp, buttery, or tangy to go with the soft, mellow vegetables.

• A wedge of warm buttered cornbread for dipping into the broth
• Crusty bread or a toasted baguette slice rubbed with a little garlic
• A grilled cheese sandwich cut into triangles
• A crisp green salad with a sharp vinaigrette
• A dollop of sour cream or plain Greek yogurt on top
• A sprinkle of crumbled bacon or shredded cheddar for extra richness

Read Also: Skillet Cornbread

Variations of Cabbage And Potato Soup

Once you have the classic version down, this soup is easy to change up with whatever you have in the kitchen.

If you want to add meat, my ham and potato soup is a good guide for how much to use.

• Smoked sausage: Slice smoked kielbasa into coins, brown it in the pot first, then build the soup in the rendered fat.
• Bacon: Cook chopped thick-cut bacon until crisp, use a little of the drippings in place of the oil, and stir the bacon in at the end.
• Smoky and spiced: Add 1 teaspoon of smoked paprika with the thyme for a warm, campfire flavor.
• Creamy: Blend about 2 cups of the finished soup and stir it back into the pot, or add 1/2 cup of milk or cream at the end.
• Tomato: Stir in one 14.5-ounce can of diced tomatoes with the broth for a tangy, slightly sweet version.
• Vegetarian: Use vegetable broth and cook the vegetables in all olive oil for a meat-free pot.
• Slow cooker: Sauté the onion, carrots, and garlic first, then add everything to the slow cooker and cook on low for 6 to 8 hours.

Storage and Reheating

This soup is a great make-ahead meal, and the leftovers hold up beautifully.

Let it cool for about 30 minutes before packing it up so you do not warm the inside of your fridge.

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months, leaving about an inch of space at the top for expansion.
• Thawing: Thaw overnight in the refrigerator before reheating.
• Stovetop reheating: Warm over medium-low heat, stirring now and then, and add a splash of broth or water if it has thickened.
• Microwave reheating: Heat in a microwave-safe bowl in 1-minute bursts, stirring between each one, until steaming hot.
• Texture note: Potatoes soften a little after freezing, so the soup may be slightly softer when reheated.

For another make-ahead pot of comfort, try: Cabbage Roll Soup Recipe

Nutritional Facts

This is a lighter, vegetable-packed soup with plenty of fiber and very little fat.

Cabbage is low in calories, and if you want to enjoy it another way, my fried cabbage is a tasty side dish.

The numbers below are estimates for one serving, based on 6 servings per pot.

• Calories: About 195
• Total Carbohydrates: About 33 g
• Protein: About 5 g
• Total Fat: About 6 g
• Saturated Fat: About 3 g
• Dietary Fiber: About 5 g
• Sugar: About 6 g
• Sodium: About 650 mg (using low-sodium broth)

Health Benefits of Key Ingredients

Cabbage and potatoes may be simple, but they bring real nutrition to the table.

Together they make a soup that is filling, gentle on the budget, and full of good things.

• Cabbage: A good source of vitamin C and vitamin K, plus fiber that supports healthy digestion.
• Potatoes: Rich in potassium and vitamin B6, and they keep you full for hours.
• Carrots: Packed with beta-carotene, which your body turns into vitamin A for healthy eyes and skin.
• Onion and garlic: Both add flavor along with beneficial plant compounds.
• Lemon juice: Adds a little vitamin C and helps your body absorb the iron in the vegetables.

For another veggie-forward bowl, try: Potato Leek Soup Recipe

FAQs About Cabbage And Potato Soup

1. Can I freeze cabbage and potato soup?

Yes, this soup freezes well for up to 3 months in airtight containers.

The potatoes soften slightly after thawing, but the flavor stays great.

Leave a little room at the top of the container so the soup can expand as it freezes.

2. How do I keep the cabbage from getting mushy?

Cut the cabbage into bite-size pieces and cook it in butter and oil until just wilted before adding the broth.

Then simmer the soup gently for 20 to 25 minutes, and stop as soon as the potatoes are fork-tender.

3. Can I make this soup creamy without cream?

Absolutely, and the potatoes do most of the work for you.

Blend 2 cups of the finished soup with an immersion blender or in a countertop blender, then stir it back into the pot.

The soup turns thick and velvety while still keeping plenty of chunky vegetables.

4. What kind of potatoes work best?

Yukon Gold potatoes are my first choice because they are creamy and hold their shape.

Red potatoes also work well, while russets will break down more and make the broth thicker and starchier.

5. Is cabbage and potato soup an Irish dish?

Cabbage and potatoes are both staples of traditional Irish cooking, so this soup fits right in with that tradition.

If you want another cozy classic from that style of cooking, my Irish stew is a great place to start.

Conclusion

This cabbage and potato soup is proof that simple ingredients can make the coziest meals.

It is easy, affordable, and warm in the way only a big pot of homemade soup can be.

I hope you give this soup a try on the next chilly evening.

If you make it, leave a comment below and tell me how it turned out, and share it with someone who could use a warm bowl.

Recommended:

• Baked Potato Soup Recipe
• Potato Soup Recipe
• Ham Bone Soup Recipe
• Sauerkraut Soup Recipe
• Stuffed Cabbage Rolls