Description

This Potato and Cabbage Soup is a cozy, comforting bowl of goodness made with tender potatoes, soft cabbage, and simple seasonings. It’s easy to make, budget-friendly, and naturally gluten-free. Add crusty bread on the side, and dinner is done!

Ingredients

2 tablespoons olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
3 medium potatoes, peeled and diced
4 cups green cabbage, chopped
1 medium carrot, chopped
1 celery stalk, chopped (optional)
6 cups vegetable or chicken broth
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 bay leaf

1 tablespoon chopped fresh parsley (for garnish, optional)

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Instructions

Heat olive oil or butter in a large pot over medium heat. Add onion and cook until soft, about 3–4 minutes.
Stir in garlic, carrot, and celery. Cook for another 2–3 minutes.
Add potatoes, cabbage, broth, salt, pepper, thyme, and bay leaf. Bring to a boil.
Reduce heat to a simmer. Cover and cook for 25–30 minutes, or until potatoes and cabbage are tender.
Remove bay leaf. Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve hot.

Notes

For a creamy version, blend part of the soup with an immersion blender or stir in a splash of cream.
Add cooked bacon or sausage for extra flavor and protein.
Can be stored in the fridge for up to 4 days and freezes well.