This comforting cabbage potato soup is warm and filling. With simple ingredients like cabbage, potatoes, and spices, it’s a perfect dish for chilly days!
I love how hearty it is; a bowl of this soup can warm you right up! Plus, it’s super easy to make. Throw everything in a pot, let it simmer, and dinner is served!
Key Ingredients & Substitutions
Butter or Olive Oil: I love using butter for its rich flavor, but olive oil is a great, healthier option. If you’re dairy-free, stick to olive oil or another vegetable oil.
Onion: A medium onion adds sweetness. If you’re in a pinch, shallots or green onions work too!
Garlic: Fresh garlic is best for flavor, but if you have garlic powder, you could use about 1/4 teaspoon instead.
Carrots: Fresh carrots are great here, but you could use frozen ones if needed. Just toss them in without thawing!
Potatoes: I like russet or Yukon gold potatoes for their creaminess. If you prefer, sweet potatoes can be a nice twist.
Cabbage: Green cabbage is traditional, but red cabbage can also add great color and flavor. Kale is another good substitute for a twist.
Broth: Homemade broth is wonderful, but store-bought works fine. For a lighter soup, you can use water instead of broth, but season it well.
Cream: Heavy cream adds richness, but you can also use half-and-half or coconut milk for a lighter or dairy-free version.
How Do You Make Sure Your Vegetables are Perfectly Tender?
Cooking vegetables to the right tenderness is key for this soup. Here’s how you can get it just right:
- Always start cooking the onions until they are translucent; this builds a flavor base.
- Add carrots and potatoes and give them a short sauté. This helps break them down slightly.
- Make sure the soup simmers long enough (20-25 minutes) after adding the cabbage. Check the vegetables with a fork; they should be soft but not mushy.
- If you want a creamier texture, feel free to mash some potato chunks once everything is cooked.
These steps ensure you’ll have a warm, comforting soup with a great texture and flavor. Happy cooking!
How to Make Hearty Cabbage Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and diced
- 4 cups green cabbage, chopped
Liquid Ingredients:
- 4 cups vegetable or chicken broth
- 1 cup water (optional, adjust for desired consistency)
Seasonings:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional, for warmth and color)
- 1/2 teaspoon dried thyme or dill (optional)
Richness and Garnish:
- 1/2 cup heavy cream or sour cream, plus extra for serving
- Fresh dill or parsley for garnish
- Bread, for serving (optional)
How Much Time Will You Need?
This delicious cabbage potato soup takes about 10 minutes to prepare and around 25 minutes to cook, totaling about 35 minutes from start to finish. It’s quick enough for a weeknight dinner yet comforting enough for a special occasion!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot over medium heat, melt the butter or heat the olive oil. Add the chopped onion and sauté until it’s soft and translucent, which should take about 5 minutes. This will make your kitchen smell amazing!
2. Add Garlic:
Next, toss in the minced garlic and let it cook for about a minute until it’s fragrant. Be careful not to burn it—garlic cooks quickly!
3. Incorporate Vegetables:
Now, add the chopped carrots and diced potatoes. Stir everything together and let it cook for about 5 minutes, stirring occasionally. This step helps to combine the flavors.
4. Add Cabbage and Liquid:
Time to add the chopped cabbage! Pour in the vegetable or chicken broth, and if desired, the cup of water for a lighter soup. Bring your mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are nice and tender.
5. Season the Soup:
After your veggies are tender, season the soup with salt, black pepper, paprika, and thyme or dill if you’re using it. Adjust the seasoning to your liking. Give it a good stir!
6. Add Creaminess:
To make the soup rich and creamy, stir in the heavy cream or sour cream. Heat it through, but don’t let it boil again.
7. Serve it Up:
Ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh dill or parsley for a pop of color and flavor.
8. Enjoy!
Serve the soup warm with some crusty bread on the side for dipping. You’re all set for a cozy meal!
Enjoy this hearty, creamy cabbage potato soup that is perfect for cozy meals!
Can I Use Leftover Vegetables in This Soup?
Absolutely! Feel free to use any leftover veggies you have on hand, such as zucchini, bell peppers, or even spinach. Just chop them up and add them in at the appropriate time so they cook well with the other ingredients.
What If I Don’t Have Broth?
No worries! You can use water instead. Just be sure to increase the seasoning a bit to make up for the lack of flavor in the broth. A splash of soy sauce or Worcestershire sauce can also enhance the taste!
How to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove or in the microwave, stirring occasionally for even heating. You can add a little water or broth if it thickens too much!
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely, then transfer to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm it gently on the stove.