Creamy Cabbage and Potato Soup: it’s a phrase that warms my heart and takes me right back to simpler times. When I was a kid, the aroma of cabbage simmering on the stove was a sure sign that everything was right in the world. My mom wasn’t the best chef, but she always made amazing soups!
Now, I’m sharing my version of this classic comfort food: Creamy Cabbage and Potato Soup. It’s hearty, it’s satisfying, and it’s ready in about 45 minutes. This recipe is perfect for busy families who want a nourishing meal without spending hours in the kitchen.
Table of Contents
Why You’ll Love This Creamy Cabbage and Potato Soup
This Creamy Cabbage and Potato Soup recipe is a winner for so many reasons!
- One-Pot Wonder: Fewer dishes mean more time for what matters.
- Simple Ingredients: Nothing fancy here, just everyday staples you probably already have.
- Customizable: Make it your own with your favorite additions.
- Family-Friendly: Even the pickiest eaters will enjoy this comforting soup.
- Flavor Explosion: The combination of creamy, savory, and slightly tangy flavors is irresistible.
What Makes This Creamy Cabbage and Potato Soup Special
This isn’t just another [creamy soup recipe]; it’s a symphony of flavors and textures that work together beautifully. Caraway seeds are a classic pairing with cabbage and potatoes, adding a subtle warmth and earthiness that elevates the entire dish. The Dijon mustard provides a touch of acidity, balancing the richness of the cream and adding a delightful tang.
I prefer using red potatoes for this soup because they hold their shape well during cooking, ensuring that you have tender, but not mushy, potatoes in every spoonful. The flour slurry is key to achieving the perfect creamy consistency without being too heavy.
See How To Make Creamy Cabbage and Potato Soup
[Embedded Video Here]
Ingredients for Creamy Cabbage and Potato Soup
- 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)
How to Make Creamy Cabbage and Potato Soup: Step-by-Step 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.
Common Mistakes to Avoid
Nobody’s perfect! I’ve made my share of kitchen blunders too.
One common mistake is ending up with soup that’s too thin. To avoid this, make sure to whisk the flour slurry until it’s completely smooth before adding it to the soup. If the soup is still too thin, you can simmer it for a few more minutes to allow it to thicken.
Another mistake is overcooking the potatoes, which can result in a mushy soup. Red potatoes are your best bet, but be sure to check them frequently as they simmer. You want them to be fork-tender but still hold their shape.
Ingredient Substitutions and Variations
| Ingredient | Substitution/Variation |
|---|---|
| Potatoes | Cauliflower rice (for a low-carb option) |
| Chicken Broth | Vegetable broth (for a vegetarian option) |
| Cabbage | Kale, spinach, or other leafy greens |
| Caraway Seed | Fennel seeds, celery seeds, or a pinch of dried dill |
| Half-and-Half | Heavy cream (for a richer soup), milk (for a lighter soup), or coconut milk (for a dairy-free option) |
| Protein | Cooked bacon, sausage, ham, or shredded chicken |
| Herbs/Spices | Fresh thyme, rosemary, or a pinch of smoked paprika |
While this recipe features cabbage in a creamy soup, there are many other delicious ways to prepare this versatile vegetable, such as [crispy air fryer cabbage wedges].
Recommended Equipment
- Dutch oven or heavy soup pot
- Sharp knife
- Cutting board
- Whisk
- Heat-proof bowl
- Immersion blender (optional, for a smoother soup)
Serving Suggestions: Make it a Meal
To start, a simple green salad with a vinaigrette dressing would be a refreshing contrast to the richness of the soup. For a heartier meal, serve the Creamy Cabbage and Potato Soup with a side of crusty bread or even [amazing homemade crackers] for dipping.
For dessert, consider a light and fruity option like apple crisp or a simple berry compote.
How to Store Creamy Cabbage and Potato Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months.
If you’re planning to freeze the soup, it’s best to let it cool completely before transferring it to freezer-safe containers or bags. When reheating, thaw the soup in the refrigerator overnight and then gently reheat it on the stovetop over medium heat. You may need to add a splash of broth or water to thin it out, as the soup may thicken during storage.
Nutrition Information
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients and cooking methods.
Per serving (estimated):
- Calories: 350
- Protein: 10g
- Fat: 20g
- Carbohydrates: 35g
Frequently Asked Questions
Can I use frozen cabbage? While fresh cabbage is best, you can use frozen cabbage in a pinch. Just be sure to thaw it completely and squeeze out any excess moisture before adding it to the soup.
What other vegetables can I add to this soup? Feel free to add carrots, celery, or parsnips for extra flavor and nutrients.
Is this soup gluten-free? No, this soup is not gluten-free as it contains all-purpose flour. To make it gluten-free, use a gluten-free flour blend or cornstarch to thicken the soup.
How can I make this soup spicier? Add more hot sauce or a pinch of red pepper flakes.
Are cabbage and potatoes healthy? Yes! Cabbage is packed with vitamins and antioxidants, while potatoes provide essential nutrients and fiber.
What type of cabbage is best for soup? Green cabbage is my go-to, but you can also use Savoy cabbage for a slightly milder flavor.
How long does this soup last in the fridge? This soup will last for 3-4 days in the refrigerator.
Can I freeze this creamy cabbage soup? Yes, you can freeze this soup for up to 2-3 months. Be sure to store it in an airtight container.
Ultimate Creamy Cabbage and Potato Soup Recipe
Ingredients
Equipment
Method
- 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
Conclusion
Creamy Cabbage and Potato Soup is more than just a recipe, it’s a hug in a bowl! It’s simple, it’s delicious, and it’s the perfect way to bring comfort to your table any day of the week.
I hope you love this recipe as much as I do. Now, it’s your turn to get cooking! Let me know in the comments how your Creamy Cabbage and Potato Soup turns out. Share your variations, ask your questions, and don’t forget to rate the recipe! Happy cooking!
