This warm and hearty cabbage potato soup is perfect for chilly days. It combines soft potatoes and crunchy cabbage, all simmered together in a tasty broth.
Making this soup is like giving your kitchen a big, cozy hug. I love how it’s easy to whip up and leftovers taste even better the next day—if there are any left! 😄
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well, but I lean towards olive oil for a slightly lighter flavor. If you’re looking for dairy-free options, stick with olive oil. Coconut oil can also be used for a unique twist.
Onion: Use yellow onions for sweetness. If you’re allergic or avoiding alliums, leeks or shallots can be a mild alternative.
Garlic: Fresh garlic adds depth, but if you don’t have any, 1/4 teaspoon garlic powder can substitute for the two cloves.
Potatoes: I love using Yukon Gold for their creaminess, but any sturdy potato works. For a low-carb option, you can swap potatoes with diced cauliflower.
Cabbage: Green cabbage is traditional, but savoy cabbage offers a softer texture. If avoiding cabbage, kale or spinach can add a different nutritional flavor.
Broth: Vegetable broth makes this soup vegetarian-friendly. Chicken broth deepens the flavor. If you need a low-sodium option, look for low-sodium versions of both.
Fresh Dills: This is optional but adds a lovely brightness! If you don’t have dill, parsley or chives work just as well.
How Do I Get The Best Flavor from My Soup?
Getting great flavor mainly comes down to sautéing the veggies right and building layers. It’s essential to properly sauté the onions first. Cooking them until soft brings sweetness and depth to the soup, so don’t rush this step.
- When adding garlic and carrots, keep the heat moderate to prevent burning.
- Let the soup simmer gently—this allows flavors to meld beautifully.
- Don’t forget to taste before serving! Adjust seasoning as needed.
Finally, remember to always remove the bay leaf before serving; it’s not meant to be eaten!
How to Make Cabbage Potato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and diced
- 4 medium potatoes, peeled and cut into cubes
- 4 cups cabbage, chopped (about half a medium head)
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill for garnish (optional)
- Bread slices for serving (optional)
How Much Time Will You Need?
This Cabbage Potato Soup takes about 10 minutes to prep and another 30-35 minutes to cook. In total, you’ll need around 45 minutes. Perfect for a hearty meal that won’t keep you in the kitchen all day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, which takes about 5 minutes. Stir frequently to avoid burning. Then add the minced garlic and diced carrots, cooking for another 3-4 minutes until everything is fragrant and slightly softened.
2. Add the Veggies:
Next, add the cubed potatoes and chopped cabbage to the pot. Stir the mixture well to combine, ensuring all the veggies are coated in that tasty onion and garlic mixture.
3. Pour in the Broth:
Now, pour in the vegetable or chicken broth, and add the dried thyme and bay leaf. This is where the magic happens! Bring the soup to a boil and then reduce the heat to let it simmer.
4. Simmer to Perfection:
Cover the pot and let it simmer for about 25-30 minutes. You want the potatoes and cabbage to become tender, so check them at around the 25-minute mark.
5. Season to Taste:
Once the veggies are tender, remove the bay leaf and season the soup with salt and pepper according to your taste. If you love dill, this is the time to add some as a garnish!
6. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh dill if you like, and serve hot with slices of crusty bread on the side. Enjoy your comforting bowl of cabbage potato soup!
This comforting cabbage and potato soup is mild and savory, making it the perfect dish for cozy meals at home. Enjoy! 🍲
Can I Use Frozen Vegetables for This Soup?
Absolutely! You can use frozen diced potatoes, carrots, and even frozen cabbage. Just add them directly to the pot, and you may need to increase the simmering time by about 5-10 minutes for the veggies to reach the right tenderness.
Is There a Way to Make This Soup Vegetarian?
Yes, simply use vegetable broth instead of chicken broth! All the other ingredients are naturally vegetarian, making this soup a comforting option for those who prefer plant-based meals.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally until it’s heated through.
Can I Add Other Ingredients?
Definitely! Feel free to add other vegetables like green beans, peas, or corn to the mix. You can also throw in some diced cooked bacon or sausage for an extra punch of flavor if you prefer a heartier option!
