I absolutely love this Cabbage and Potato Soup Recipe because it’s one of those comfy, soul-warming dishes that you can whip up without a fuss, yet the flavors feel so rich and satisfying. When chilly days roll around, there’s nothing like a big bowl of this creamy, hearty soup to cozy up with. I discovered this recipe on a whim, and it quickly became my go-to whenever I want something nourishing but simple.
You’ll find that this soup’s combination of tender cabbage and soft red potatoes, enriched with a touch of Dijon mustard and Worcestershire sauce, gives it a uniquely tangy and savory depth. It’s perfect for lunch, dinner, or even as a make-ahead meal for busy weekdays. Plus, it’s flexible enough to suit your pantry — just a few pantry staples can transform into this comforting dish.
Why You’ll Love This Recipe
- Simple Ingredients: You can mostly find everything in your kitchen already, making it quick and fuss-free.
- Comforting Flavor: The creamy, tangy notes with cabbage and potatoes make it feel like a warm hug in a bowl.
- Versatile & Customizable: Easily tweak it for your taste or whatever veggies you have on hand.
- Great Make-Ahead Meal: It reheats beautifully and even freezes well for busy days ahead.
Ingredients You’ll Need
The ingredients for this cabbage and potato soup recipe come together to create a balanced, creamy texture with just the right veggie bite. When you shop, look for firm potatoes and fresh, crisp cabbage to make sure your soup tastes fresh.
- Butter: Using either salted or unsalted works; butter adds richness and helps soften the onions and cabbage beautifully.
- Canola oil: It keeps the butter from burning and adds a nice, neutral base for sautéing.
- Large onion: Gives the soup sweetness and depth; I like chopping it into small pieces so it melts into the broth well.
- Green cabbage: Provides the signature mild earthiness and a lovely texture when wilted.
- Red potatoes: I prefer red potatoes because they hold their shape well, giving you soft yet firm potato bites.
- Chicken or vegetable broth: For rich flavor; vegetable broth keeps it vegetarian-friendly.
- All-purpose flour: Helps thicken the soup into a creamy consistency without needing cream alone.
- Half-and-half: Gives smooth creaminess; you can substitute with milk or cream depending on richness preference.
- Caraway seed (optional): Adds a subtle, warm complexity—trust me, it’s worth trying!
- Dijon mustard: The little tangy kick that lifts the whole soup flavor.
- Worcestershire sauce: Adds umami depth; I always add just a splash for that savory boost.
- Hot sauce (optional): If you like a tiny bit of heat, a few drops of Tabasco or similar really brighten the soup.
- Salt and black pepper: For seasoning to taste.
- Chopped fresh parsley (optional): Adds a fresh, colorful finish at serving.
Variations
I love sharing this cabbage and potato soup recipe because it’s so adaptable — you can play around with ingredients to suit your mood and what’s in season. Here are some ways I like to personalize it to keep things fresh.
- Use Savoy cabbage or kale: When I wanted a slightly earthier taste or different texture, swapping the cabbage gave it a nice twist without losing that classic vibe.
- Make it vegan: Try substituting butter with olive oil and using vegetable broth. It still tastes wonderfully comforting!
- Spice it up: Adding a pinch of smoked paprika or a handful of diced jalapeños kicked up the flavor nicely for those who like heat.
- Extra protein: Stir in some cooked sausage or crispy bacon bits for a heartier meal my family goes crazy for.
How to Make Cabbage and Potato Soup Recipe
Step 1: Sauté the Onions and Cabbage
Start by melting the butter and canola oil together in a heavy soup pot over medium-high heat. Once the butter’s melted and sizzling, add the chopped onions. Turn the heat down to medium-low and cook for about 6-7 minutes — you want the onions to soften thoroughly without browning. Then, toss in the chopped cabbage and cook just until it starts to wilt, about 2-3 minutes. Trust me, this gentle cooking brings out such a gentle sweetness in the veggies that forms the perfect soup base.
Step 2: Add Potatoes and Broth, Then Simmer
Once your onion and cabbage mixture is tender, add the cubed red potatoes and stir so they get coated with the butter and oil. Pour in the chicken or vegetable broth and bring the whole pot to a boil. Then, reduce the heat to medium-low and let it simmer uncovered for about 12-15 minutes, or until the potatoes are fork-tender. This is the part where the soup really starts coming together into that perfect comfort-food texture.
Step 3: Make the Creamy Slurry
Turn off the heat temporarily. In a heat-proof bowl, whisk the all-purpose flour with ½ cup of the hot soup liquid to make a smooth slurry. You might need to gradually add a little more cooking liquid to get rid of any lumps. Next, slowly whisk in the half-and-half until the mixture is silky smooth. This trick ensures your soup thickens nicely without clumps — I discovered this early on and it’s a total game changer.
Step 4: Finish Cooking and Season
Pour the slurry back into the soup pot along with the optional caraway seeds and stir to combine. Return the pot to a gentle simmer for 5-6 minutes to let it thicken. Then comes the magic: stir in Dijon mustard, Worcestershire sauce, and if you like a little heat, some hot sauce too. Season with salt and freshly ground pepper to your taste — don’t be shy with seasoning, as this really wakes up the flavors. When you take that first spoonful, you’ll see why I love this cabbage and potato soup recipe so much.
Pro Tips for Making Cabbage and Potato Soup Recipe
- Perfect Potato Cubes: Cut potatoes into similar ½ to ¾-inch cubes so they cook evenly and hold their shape without turning to mush.
- Use a Slurry for Creaminess: Making the flour and half-and-half slurry separately helps avoid lumps and gives your soup a silky finish.
- Don’t Overcook the Cabbage: Just a few minutes until it wilts keeps the cabbage tender with some texture, rather than mushy.
- Adjust Seasonings Last: Always taste near the end to balance mustard, salt, and Worcestershire—it brings all the flavors together beautifully.
How to Serve Cabbage and Potato Soup Recipe
Garnishes
I usually finish this soup with a sprinkle of fresh chopped parsley because it adds a nice pop of color and a fresh, herbal brightness that cuts through the creamy richness. Sometimes, I also like to add a few crumbled crispy bacon pieces or even a dollop of sour cream for an even more indulgent touch.
Side Dishes
This soup pairs wonderfully with crusty bread or warm rolls—perfect for dipping and soaking up every last drop. An easy green salad on the side makes the meal feel complete without weighing you down.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini bread bowls—it makes the whole experience extra special and fun. You can also top it with toasted pumpkin seeds or a swirl of chili oil to add texture and a little surprise bite.
Make Ahead and Storage
Storing Leftovers
I like to cool this soup completely before storing it in an airtight container in the fridge, where it stays fresh for about 3-4 days. When you reheat, just warm it gently on the stove, stirring often to revive its creamy texture.
Freezing
This cabbage and potato soup recipe freezes pretty well! I portion it into freezer-safe containers and it holds up for up to 3 months. Just be aware that potatoes might get a little grainy after thawing, but gentle reheating with some stirring usually brings it back to life.
Reheating
Reheat leftovers slowly over low to medium heat, stirring occasionally. This helps keep the half-and-half from separating and brings the soup back to that lovely creamy consistency. Avoid microwaving unless you stir frequently to prevent hot spots.
FAQs
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Can I make this Cabbage and Potato Soup Recipe vegan?
Absolutely! Just swap out the butter for olive oil or vegan margarine and use vegetable broth instead of chicken broth. You can also replace the half-and-half with your favorite plant-based milk, like oat or soy milk, for a creamy texture.
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How can I store leftovers safely?
Cool the soup completely and store it in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze it in portioned containers for up to 3 months. Always reheat gently to maintain the soup’s creamy texture.
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What can I use instead of caraway seeds?
If you’re not a fan of caraway seeds or don’t have them on hand, fennel seeds or a light sprinkle of anise can give a somewhat similar warm flavor. It’s okay to skip them though; the soup is delicious even without this optional ingredient.
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Can I prepare the potatoes ahead of time?
Yes! I recommend cubing the potatoes and immersing them in water in the fridge to prevent discoloration. Just drain and pat dry before adding them to the soup when cooking.
Final Thoughts
This cabbage and potato soup recipe holds a special place in my heart because it’s the kind of food that feels like home after a long day. It’s comforting, uncomplicated, and full of flavor without needing a ton of ingredients or effort. I hope you’ll try making it yourself—you might just find it becomes your own cozy favorite too. Trust me, once you get the hang of these steps, you’ll enjoy coming back to this soup any time the weather turns chilly or you want something wholesome and hearty.
Print
Cabbage and Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cabbage and Potato Soup is a hearty and flavorful dish featuring tender cabbage, red potatoes, and a creamy, thickened broth infused with caraway seeds, Dijon mustard, and Worcestershire sauce. Perfect for chilly days, it offers a satisfying blend of textures and tastes, garnished with fresh parsley for a bright finish.
Ingredients
Base Ingredients
- 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
Thickening and Flavoring
- 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 (optional, such as Tabasco, to taste)
- Salt and freshly ground black pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Heat Fat and Sauté Onion: Combine butter and canola oil in a Dutch oven or heavy soup pot over medium-high heat. Once the butter has melted, add the chopped onion. Reduce heat to medium-low and cook for 6-7 minutes until the onion softens but does not brown.
- Add and Wilt Cabbage: Stir in the coarsely chopped cabbage and cook for an additional 2-3 minutes until the cabbage wilts and softens slightly.
- Add Potatoes and Coat: Add the cubed red potatoes to the pot and stir well to coat them with the butter and oil mixture.
- Add Broth and Simmer: Pour in the chicken or vegetable broth and bring the mixture to a boil. Then reduce heat to medium-low and let it simmer uncovered for 12-15 minutes until the potatoes are tender and can be easily pierced with a fork.
- Make Flour Slurry: Turn off the heat. In a heat-proof bowl, whisk the flour with 1/2 cup of the hot cooking liquid until smooth. Gradually add additional cooking liquid if needed to avoid lumps. Slowly whisk in the half-and-half to form a creamy slurry.
- Thicken Soup: Pour the flour and half-and-half mixture back into the soup along with the caraway seeds. Return the pot to a simmer over medium-low heat and cook for 5-6 minutes, stirring occasionally, until the soup thickens. The soup will continue to thicken as it cools.
- Season and Finish: Stir in the Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and freshly ground black pepper to taste. Optionally, sprinkle with chopped fresh parsley before serving.
Notes
- Substitutions: You can substitute green cabbage with savoy cabbage or kale for a different texture and taste.
- Use Bagged Coleslaw Mix: To save preparation time, use pre-shredded coleslaw mix instead of chopping cabbage yourself.
- Potatoes Prep: Cube potatoes ahead of time and keep them submerged in water in the refrigerator to prevent browning. Drain before adding to soup.
- Make Ahead: This soup reheats well. Cool completely, refrigerate in the pot or airtight container, and reheat gently on the stovetop over low to medium-low heat until warm.
- Freezing Tips: Freeze in portioned containers. When thawed, soup texture may change slightly, with potatoes becoming grainy and dairy separating slightly. Reheat slowly and stir gently to restore consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 10 g
- Sodium: 1048 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.02 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 33 mg
