Warm, creamy, and packed with flavor, this Cabbage and Potato Soup is a comforting meal that’s both nutritious and satisfying.
Rich in fiber from cabbage and potatoes, and featuring a touch of healthy fats from butter and half-and-half, it supports digestion and heart health.
Quick to prepare and budget-friendly, this soup is perfect for busy weekdays, meal prep, or cozy family dinners.
Cabbage and Potato Soup
Equipment
- 1 Wusthof Chef Knife
- 1 cutting board
- 1 Dutch Oven or Heavy Soup Pot
- 1 Glass Mixing Bowl (heat-proof)
- 1 Soup Ladle
Ingredients
- 2 tablespoons butter salted or unsalted
- 2 tablespoons canola oil
- 1 large onion chopped (about 3 cups)
- ½ medium head green cabbage coarsely chopped (6 cups)
- 1 ½ pounds red potatoes cut into 1/2–3/4 inch cubes
- 6 cups chicken broth or vegetable broth
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon caraway seed optional
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce or to taste
- ½ teaspoon hot sauce optional, to taste
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley optional, for garnish
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients and equipment. Wash the green cabbage thoroughly, then remove the core and chop it into coarse, bite-sized pieces. Wash the red potatoes and cut them into uniform 1/2–3/4 inch cubes to ensure even cooking. Chop the onion finely so it cooks evenly and releases its natural sweetness. Measure out the butter, oil, flour, and half-and-half, and set the optional seasonings like caraway seed, Dijon mustard, Worcestershire sauce, and hot sauce nearby. Having everything ready makes the cooking process smooth and stress-free.
- Heat the Fat Mixture: Place your Dutch oven or heavy soup pot on medium-high heat and add 2 tablespoons of butter and 2 tablespoons of canola oil. Allow the butter to melt completely and combine with the oil. The combination of butter and oil prevents the butter from burning while imparting a rich flavor. The pot should be hot but not smoking. Swirl the mixture gently to coat the bottom evenly.
- Sauté the Onion: Add the chopped onion to the melted butter and oil. Reduce the heat to medium-low and cook the onion slowly for 6–7 minutes. Stir occasionally to ensure even cooking. The goal is for the onion to soften and become fragrant without browning. Properly cooked onion creates a sweet, savory foundation for the soup and enhances the overall depth of flavor.
- Wilt the Cabbage: Add the coarsely chopped cabbage to the pot with the softened onion. Stir it well to combine with the fat and onions. Cook the cabbage for 2–3 minutes until it begins to wilt slightly. This step allows the cabbage to soften and release some of its natural sweetness while retaining a slight crunch. Wilting at this stage ensures the cabbage absorbs the flavors of the onion and butter mixture.
- Incorporate the Potatoes: Add the cubed red potatoes to the pot. Stir them carefully so each piece is coated with the butter-onion-cabbage mixture. Coating the potatoes in fat before adding liquid helps them develop a richer flavor and prevents them from sticking together. This step also ensures that the potatoes absorb some of the aromatic base before simmering in broth.
- Add the Broth and Simmer: Pour 6 cups of chicken or vegetable broth into the pot, ensuring the vegetables are fully submerged. Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to medium-low and let it simmer, uncovered, for 12–15 minutes. Stir occasionally to prevent sticking and monitor the potatoes for tenderness. The potatoes should be fork-tender but not falling apart. This simmering step melds all the flavors together beautifully.
- Prepare the Thickening Mixture: While the soup is simmering, place 5 tablespoons of all-purpose flour in a heat-proof mixing bowl. Add 1/2 cup of the hot cooking liquid from the pot and whisk vigorously to create a smooth slurry, ensuring there are no lumps. Gradually add small amounts of additional cooking liquid until the mixture has a pourable, creamy consistency. Slowly whisk in 2 cups of half-and-half. This careful mixing prevents curdling and ensures your soup achieves a rich, velvety texture.
- Combine and Thicken Soup: Turn the heat back on to medium-low. Slowly pour the flour and half-and-half mixture into the soup while stirring continuously. Stir in 1 teaspoon of caraway seed, if using. Continue to cook for 5–6 minutes, stirring occasionally, until the soup thickens slightly. Keep in mind that the soup will continue to thicken as it stands. The creamy mixture transforms the broth into a luscious, smooth base that clings to every vegetable piece.
- Season and Enhance Flavor: Add 2 tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, and 1/2 teaspoon of hot sauce (if desired) to the pot. Taste and adjust with salt and freshly ground black pepper to your preference. Stir well to incorporate the seasonings evenly. This step adds layers of tangy, savory, and slightly spicy notes that elevate the soup from simple to extraordinary.
- Garnish and Serve: Once the soup has reached the desired consistency and flavor, remove it from heat. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while warm, accompanied by crusty bread if desired. The finished soup is creamy, hearty, and comforting, perfect for a cozy lunch or dinner.
Notes
- Cabbage Varieties: While green cabbage works perfectly, Savoy cabbage or even kale can be used for a slightly different texture and flavor. Adjust cooking time for tougher greens to ensure tenderness.
- Potato Prep: Cubing potatoes ahead of time and immersing them in water prevents discoloration. Drain thoroughly before adding to the soup.
- Slurry Care: When making the flour and half-and-half mixture, whisk slowly and gradually to avoid lumps. A smooth slurry ensures a creamy, velvety soup.
- Flavor Adjustments: Dijon mustard and Worcestershire sauce add subtle depth, but feel free to tweak the quantities to suit your taste. A splash of hot sauce can provide a gentle heat if desired.
- Meal Prep-Friendly: This soup holds well in the refrigerator and can be gently reheated without losing texture or flavor.
Chef’s Secrets for Perfect Soup
Achieving the ideal creamy consistency requires attention to a few key steps.
First, don’t rush the sautéing of onions; slow cooking develops their natural sweetness and forms a flavorful base.
Next, ensure the cabbage is just wilted, not overcooked, to retain its subtle crunch and vibrant color.
When making the slurry with flour and half-and-half, gradually incorporate the liquid to prevent lumps and curdling.
Lastly, allowing the soup to rest for a few minutes after thickening lets the flavors fully meld, creating a richer, more balanced taste.
Serving Suggestions for Maximum Enjoyment
This soup shines when served hot with simple, complementary accompaniments.
Pair it with warm, crusty bread or garlic toast to soak up the creamy broth.
A light green salad or roasted vegetables make a balanced side, adding freshness to the meal.
For a heartier option, sprinkle the soup with shredded cheese or add a dollop of sour cream just before serving.
Fresh herbs like parsley or chives not only enhance presentation but also lift the flavor with a bright, aromatic touch.
Storage Tips for Long-Lasting Soup
Allow the soup to cool completely before storing to maintain quality and food safety.
Transfer to airtight containers and refrigerate for up to 3–4 days.
Reheat gently on low to medium-low heat, stirring occasionally to restore creaminess and prevent separation.
This soup also freezes well in portioned containers.
Thaw overnight in the refrigerator and reheat slowly on the stovetop.
Note that the potatoes may become slightly grainy after freezing, but gentle stirring during reheating will bring back the ideal texture.
Frequently Asked Questions
1. Can I make this soup vegetarian or vegan?
Yes! Substitute vegetable broth for chicken broth, and replace butter with plant-based margarine or olive oil. For a vegan creaminess, use coconut milk or a plant-based cream instead of half-and-half.
2. Can I use other types of potatoes?
Red potatoes are ideal for this recipe due to their smooth texture, but Yukon Gold or even fingerling potatoes work well.
Avoid starchy varieties like Russets, as they may break down too much and make the soup overly thick.
3. How can I thicken the soup without flour?
You can use cornstarch or arrowroot powder mixed with a little cold liquid to form a slurry. Alternatively, puree a portion of the cooked soup with a blender and return it to the pot for natural thickening.
4. Can I make this soup ahead of time?
Absolutely! The flavors often deepen when the soup sits overnight. Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, stirring frequently to restore creaminess.
5. How spicy is this soup, and can I adjust it?
The original recipe has a mild warmth from optional hot sauce, but it’s not spicy. You can adjust to taste, adding more hot sauce, a pinch of cayenne, or black pepper to suit your preference.
