Cabbage and Potato Soup Recipe tastes cozy and savory, with tender veggies in a lightly spiced broth that feels like a hug in a bowl. It uses simple, budget-friendly ingredients, cooks in about 40 minutes, and works for busy families, meal preppers, and anyone who wants a big pot of comfort without a big grocery bill. I grew up on soups like this in the Midwest, and I still make it when my fridge looks empty but my appetite disagrees.
Reasons To Try This Cabbage and Potato Soup Recipe
This Cabbage and Potato Soup Recipe uses cheap, humble ingredients and turns them into something that tastes like you worked way harder than you did. The cabbage softens into silky ribbons, the potatoes turn creamy and tender, and the spices give the broth a gentle kick without burning your taste buds.
You can scale this recipe easily, so one pot can feed a crowd or stock your freezer for future lazy nights. It also fits many eating styles, since you can keep it vegetarian, make it vegan, or add protein without changing the base recipe.
“This Cabbage and Potato Soup Recipe tasted like comfort food from my childhood but lighter and brighter – Sarah ★★★★★”
Ingredients You Need
Vegetables and Aromatics
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional but adds nice flavor)
- 3 to 4 garlic cloves, minced
- 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
Cabbage and Potatoes
- 1 small green cabbage, cored and thinly sliced
- 1.5 pounds potatoes, peeled if you like and cut into 1 inch chunks
- Yukon golds give a creamy texture; russets work but break down more.
Broth, Seasoning, and Flavor Boosters
- 6 cups vegetable broth or chicken broth
- Use low sodium broth so you control the salt.
- 1 tablespoon tomato paste
- 1 to 2 teaspoons harissa paste or 1 teaspoon smoked paprika for milder heat
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 to 1.5 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Finishers and Garnishes
- 1 to 2 tablespoons fresh lemon juice or apple cider vinegar
- 2 tablespoons chopped fresh parsley or dill
- Optional: 1/4 cup grated Parmesan or nutritional yeast for a savory boost
Optional Protein Additions
- 1 can white beans, drained and rinsed
- 1 cup cooked shredded chicken or turkey
- 1 cup sliced smoked sausage or plant based sausage
Equipment List
- Large heavy bottomed stock pot or Dutch oven, at least 5 to 6 quarts
- Sharp chef’s knife and cutting board
- Wooden spoon or heat safe spatula
- Ladle for serving
- Airtight containers for leftovers
Tips
- Slice the cabbage thin so it softens quickly and blends nicely into the broth.
- Cut potatoes into even chunks so they cook at the same rate.
- Use pre chopped mirepoix mix to save time on onion, carrot, and celery.
- Toast spices in the oil with the aromatics so they taste deeper and richer.
- Taste the broth before serving and adjust salt, pepper, and acid at the end.
- Add delicate greens like spinach in the last 2 minutes so they stay bright.
- Cool leftovers before you refrigerate them so they keep better.
How to Make Cabbage and Potato Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery, and cook until soft and lightly golden, about 7 to 8 minutes. Stir in garlic and ginger, and cook 1 to 2 minutes, until they smell fragrant and cozy. Sprinkle in harissa or smoked paprika, coriander, turmeric, thyme, salt, and pepper, and stir for 30 seconds so the spices wake up in the hot oil.
Step 2: Add cabbage and tomato paste
Add the sliced cabbage to the pot and stir well so it mixes with the aromatics and spices. Cook 5 minutes, stirring often, so the cabbage wilts and shrinks down. Clear a small spot at the bottom of the pot, add the tomato paste, and stir it in that spot for 1 minute, then mix it through the veggies so it caramelizes slightly and deepens the flavor.
Step 3: Add potatoes and broth
Add the potato chunks and bay leaf to the pot and stir. Pour in the broth and scrape the bottom of the pot with your spoon to lift any browned bits into the soup. Bring the mixture to a gentle boil over medium high heat, then lower the heat to maintain a steady simmer.
Step 4: Simmer until tender
Simmer the soup for 18 to 22 minutes, until the potatoes feel tender when you poke them with a fork. Stir a few times during cooking so nothing sticks to the bottom. If the soup looks too thick for your taste, add a splash of water or extra broth.
Step 5: Finish and adjust seasoning
Turn off the heat and remove the bay leaf. Stir in lemon juice or vinegar, then taste and adjust with more salt, pepper, or acid as needed. Add fresh parsley or dill and any optional Parmesan or nutritional yeast, and stir until it melts in and turns the broth silky.
Step 6: Add optional protein or greens
If you use beans, cooked chicken, or sausage, stir them into the hot soup and let them warm through for 3 to 5 minutes over low heat. If you add spinach or other tender greens, stir them in during the last 2 minutes of cooking so they just wilt. Ladle the Cabbage and Potato Soup Recipe into bowls and serve hot.
Different Ways to Try It
- Gluten free: Use certified gluten free broth and sausage, and serve with gluten free bread or rice.
- Vegan: Use vegetable broth, skip Parmesan, and finish with nutritional yeast and olive oil.
- Low carb: Swap half the potatoes for cauliflower florets and use more cabbage.
- Extra protein: Add white beans, lentils, shredded chicken, or turkey sausage.
- Extra veggies: Stir in spinach, kale, peas, or green beans in the last few minutes.
- Creamier version: Mash a few potato pieces in the pot or stir in a splash of cream or coconut milk.
How to Serve Cabbage and Potato Soup
Serve this Cabbage and Potato Soup Recipe hot in wide bowls so the veggies and broth spread out nicely. Add a squeeze of extra lemon on top for brightness and a sprinkle of fresh herbs for color. Pair it with crusty bread, cornbread, or a simple green salad for a full meal. Kids often like a sprinkle of shredded cheese on top, which also helps picky eaters warm up to the cabbage.
Make-Ahead and Storage Success
Let the soup cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so it often tastes even better the next day. Reheat on the stove over medium heat with a splash of water or broth, or warm individual portions in the microwave, stirring halfway. Freeze cooled soup in freezer safe containers for up to 3 months, and thaw in the fridge before reheating for a quick, cozy dinner.
Cabbage and Potato Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, shredded cabbage, and carrots if using, and stir to combine with the aromatics.
- Pour in the vegetable broth, then add salt, black pepper, and dried thyme if using. Stir well.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the potatoes and cabbage are very tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Stir in fresh parsley just before serving, if desired.
- Ladle the soup into bowls and serve hot.
Notes
Approximate per serving (1/4 of recipe): 170 calories; fat 7 g; saturated fat 1 g; carbohydrates 25 g; fiber 5 g; sugars 6 g; protein 4 g; sodium 820 mg. Values will vary based on specific ingredients, brands, and portion sizes.