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Cabbage And Potato Soup Recipe

Cabbage And Potato Soup

iamwinfred
This cabbage and potato soup is the cozy, budget-friendly pot I make when the fridge is nearly empty and the weather has turned gray. A handful of humble vegetables simmers into a warm, filling bowl in under an hour — the cabbage turns silky and sweet 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, yet it tastes even better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Irish
Servings 6 servings
Calories 195 kcal

Equipment

  • 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
  • Immersion blender (optional) for a creamier soup
  • Glass food storage containers for leftovers

Ingredients
  

  • 2 tablespoons unsalted European-style butter 28g
  • 1 tablespoon olive oil 15ml
  • 1 large yellow onion about 1 1/2 cups or 225g, diced into 1/4-inch pieces
  • 2 medium carrots about 1 cup or 130g, peeled and sliced into thin 1/4-inch rounds
  • 3 cloves garlic minced
  • 6 cups green cabbage about half a medium head or 1 pound / 450g, chopped into bite-size pieces
  • 1 1/2 pounds Yukon Gold potatoes about 4 medium or 680g, peeled and cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth or vegetable broth; 1.4L
  • 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 fresh parsley chopped
  • sour cream for serving (optional)

Instructions
 

  • Peel and cube the potatoes into 1/2-inch pieces and hold them in a bowl of cold water. Dice the onion, slice the carrots into thin rounds, mince the garlic, and shred the cabbage into bite-size pieces.
  • Heat the butter and olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring often, until soft and translucent.
  • Stir in the garlic for 30 to 60 seconds until fragrant, then add the cabbage and 1 teaspoon salt. Cook for 5 to 6 minutes, stirring occasionally, until the cabbage has wilted by about half.
  • Drain the potatoes and add them to the pot with the broth, bay leaves, thyme, and black pepper. Scrape the bottom of the pot, then bring to a boil over medium-high heat.
  • Reduce the heat to medium-low, partially cover, and simmer for 20 to 25 minutes until the potatoes are fork-tender and the cabbage is silky. Press a few potatoes against the pot to thicken the broth if desired.
  • Remove the bay leaves, then stir in the lemon juice and parsley. Taste and adjust salt and pepper, pulse with an immersion blender for a creamier texture if you like, and let rest for 5 minutes.
  • Ladle into bowls and top with a spoonful of sour cream, extra black pepper, and fresh parsley. Serve hot.

Notes

  • Use Yukon Gold potatoes for a creamy texture that holds its shape; russets break down and make the broth cloudy and starchy.
  • Cut everything into even, uniform pieces so the vegetables cook at the same speed and nothing turns mushy or stays raw.
  • Wilt the cabbage in butter and oil before adding broth — this builds a sweeter, deeper flavor.
  • Do not skip the lemon juice at the end; a small splash 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.
  • Keep the soup at a gentle simmer — a hard boil can break the potatoes apart.
  • For a creamy soup without dairy, blend about 2 cups of the finished soup and stir it back into the pot.
  • Store leftovers in airtight containers in the refrigerator for up to 4 days; the flavor deepens overnight.
  • Freeze in portions for up to 3 months, leaving about an inch of headspace; thaw overnight in the fridge and reheat gently with a splash of broth.
  • Variations: brown sliced smoked kielbasa or bacon first and build the soup in the drippings; add 1 teaspoon smoked paprika with the thyme; stir in a 14.5-ounce can of diced tomatoes with the broth; use vegetable broth and all olive oil for a vegetarian pot.

Nutrition

Serving: 1BowlCalories: 195kcalCarbohydrates: 33gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 650mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 45IUVitamin C: 50mgCalcium: 6mgIron: 10mg
Keyword budget friendly soup, cabbage and potato soup, cozy winter soup, easy one pot soup, vegetarian cabbage soup
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