Potato and Cabbage Soup

Potato and Cabbage Soup is a hearty, comforting dish made with simple ingredients that deliver big flavor. Featuring tender potatoes, soft cabbage, and savory herbs in a rich broth, this rustic soup is perfect for cozy nights and nourishing meals.

Why You’ll Love This Recipe

This soup is warm, filling, and budget-friendly. It’s made with humble pantry staples but delivers a rich, satisfying taste that feels like a warm hug in a bowl. It’s naturally vegetarian (or easily adaptable to vegan), simple to prepare, and ideal for meal prep or freezing for later.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon gold or russet)
• Green cabbage, chopped
• Carrots, diced
• Onion, chopped
• Garlic, minced
• Celery, chopped (optional)
• Vegetable or chicken broth
• Olive oil or butter
• Bay leaf
• Dried thyme or parsley
• Salt
• Black pepper
• Optional: smoked paprika or red pepper flakes for extra flavor

Directions

1. Heat olive oil or butter in a large pot over medium heat.
2. Add onions, carrots, and celery (if using). Sauté until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add chopped potatoes, cabbage, broth, bay leaf, and dried herbs. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until potatoes and cabbage are tender.
6. Season with salt and pepper to taste. Remove bay leaf before serving.
7. Serve hot with crusty bread or crackers.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add diced ham or crumbled bacon for a smoky flavor.
• Stir in cooked sausage or ground beef for a meaty version.
• Blend part of the soup for a creamier texture.
• Use sweet potatoes for a slightly sweeter, earthier flavor.
• Add beans (like cannellini or navy) for extra protein and texture.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual portions.
To freeze, let soup cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth and olive oil instead of butter for a fully vegan version.

What type of potatoes are best?

Yukon gold and russet potatoes work well—they become tender and soak up flavor beautifully.

Can I use red cabbage instead?

Yes, but it will give the soup a different color and slightly stronger flavor.

How do I thicken the soup?

Mash a few of the potatoes in the pot or blend part of the soup with an immersion blender.

Can I make this in a slow cooker?

Yes, combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.

Can I add pasta or grains?

Sure—add cooked rice, barley, or small pasta like orzo in the last 10 minutes of cooking.

Is this soup gluten-free?

Yes, as long as your broth is gluten-free.

What herbs go well with cabbage and potato?

Thyme, bay leaf, parsley, dill, and marjoram all work well.

Can I prep this soup ahead?

Absolutely. The flavors deepen over time, making it even better the next day.

What should I serve with this soup?

It pairs perfectly with crusty bread, cornbread, or a simple green salad.

Conclusion

Potato and Cabbage Soup is a simple, nourishing dish that proves you don’t need fancy ingredients to make something delicious. Perfect for chilly days or light meals, this cozy soup is easy to prepare, endlessly adaptable, and sure to become a go-to comfort food in your home.

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