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–+ servings
Cabbage and Potato Soup

Creamy Cabbage and Potato Soup for Cozy Nights In

This creamy Cabbage and Potato Soup warms both body and spirit, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Can substitute with olive oil for a dairy-free option
  • 1 tablespoon Canola Oil Vegetable oil is a good alternative
  • 1 medium Onion Diced; shallots can be used for a milder taste
  • 4 cups Green Cabbage Chopped; Savoy cabbage or kale can be substituted
  • 2 cups Red Potatoes Diced; Russet potatoes can also be used
  • 6 cups Chicken Broth or Vegetable Broth Homemade broth preferred for richness
For Thickening and Creaminess
  • ¼ cup All-Purpose Flour Can substitute with cornstarch or gluten-free flour
  • 1 cup Half-and-Half Coconut milk or dairy-free cream can be used
For Flavor
  • 1 teaspoon Caraway Seed Optional, can omit or substitute with fennel seeds
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Worcestershire Sauce Use soy sauce or vegan Worcestershire for vegetarian
  • to taste Hot Sauce Adjust quantity as preferred
  • to taste Salt and Pepper To enhance the flavor
For Garnish
  • ¼ cup Chopped Fresh Parsley Chives or green onions can be used as alternatives

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Cabbage and Potato Soup
  1. In a Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of canola oil over medium-high heat until melted and foamy. Add 1 diced onion and sauté for 6-7 minutes until translucent.
  2. Stir in 4 cups of chopped green cabbage and cook for an additional 2-3 minutes until it wilts down.
  3. Add 2 cups of diced red potatoes and pour in 6 cups of broth, bring it to a rolling boil for about 5 minutes, then reduce to low and simmer uncovered for 12-15 minutes.
  4. Prepare a thickening slurry by whisking together ¼ cup of flour and 1 cup of hot soup liquid, then add 1 cup of half-and-half until smooth.
  5. Pour the flour and cream mixture back into the pot while stirring continuously and simmer for an additional 5-6 minutes until thickened.
  6. Stir in 2 tablespoons of Dijon mustard and 1 tablespoon of Worcestershire sauce along with optional hot sauce, adjust seasonings as needed.
  7. Sprinkle fresh chopped parsley before serving, ladle into bowls and enjoy with crusty bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 60mgIron: 2mg

Notes

This soup is perfect for batch cooking; consider freezing portions for busy weeks.

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