Potato Cabbage Soup Recipe

Introduction

This Potato Cabbage Soup is a comforting, creamy dish perfect for chilly days. It combines tender potatoes, flavorful greens, and fragrant herbs for a hearty meal that’s simple to make and delicious to enjoy.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cups total packed finely chopped green cabbage and/or kale
• 1 cup thinly sliced leeks (white and light green parts only, about 3-4 small leeks), plus additional for garnish (optional)
• 1 ½ pounds Russet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
• 2 thyme sprigs
• 1 bay leaf
• 4 cups chicken stock
• 2 teaspoons kosher salt
• ½ cup half and half
• 2 teaspoons fresh lemon juice
• ¼ teaspoon ground white pepper
• Pinch ground nutmeg
• 4 slices oven baked bacon, crumbled, for garnish (optional)

Instructions

1. Step 1: Heat olive oil and unsalted butter in a large pot over medium heat. Add the chopped cabbage and/or kale along with the sliced leeks. Stir to combine, cover the pot, and cook for 8 to 10 minutes until the greens are tender, stirring occasionally.
2. Step 2: Stir in the cubed potatoes, thyme sprigs, bay leaf, chicken stock, and kosher salt. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer for 14 to 16 minutes, or until the potatoes are very tender. Remove and discard the thyme sprigs and bay leaf.
3. Step 3: For a creamier texture, remove the pot from heat and use an immersion blender to puree part of the soup, leaving some chunks. Alternatively, transfer about half of the soup to a blender or food processor and blend, then combine it back into the pot.
4. Step 4: Return the soup to medium-low heat. Stir in the half and half, fresh lemon juice, ground white pepper, and a pinch of ground nutmeg. Heat through gently and serve immediately, garnished with crumbled bacon and sliced leeks if desired.

Tips & Variations

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Swap kale for more cabbage or add spinach for a different green flavor.
• For extra richness, add a dollop of sour cream or Greek yogurt before serving.
• Oven-baked bacon adds a smoky crunch, but crispy pancetta or store-bought bacon bits work well too.
• Adjust lemon juice to taste for a bright finishing touch that balances the creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cabbage or kale?

Yes, frozen greens can be used if fresh are not available. Add them after the butter and oil are heated, but reduce cooking time slightly since frozen greens cook faster.

Is this soup suitable for a dairy-free diet?

You can make it dairy-free by skipping the butter and half and half, substituting with olive oil and coconut milk or another dairy-free cream instead.

Potato Cabbage Soup Recipe

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4.9 from 126 reviews

A comforting and creamy Potato Cabbage Soup made with tender potatoes, sautéed greens, and leeks, finished with half and half and a hint of lemon. Garnished optionally with crispy bacon and fresh leeks, this soup is perfect for a cozy meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cups total packed finely chopped green cabbage and/or kale
• 1 cup thinly sliced leeks, white and light green parts only (about 3–4 small leeks), plus additional for garnish (optional)
• 1 ½ pounds Russet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
• 2 thyme sprigs
• 1 bay leaf
• 4 cups chicken stock
• 2 teaspoons kosher salt

Finishing Ingredients

• ½ cup half and half
• 2 teaspoons fresh lemon juice
• ¼ teaspoon ground white pepper
• Pinch ground nutmeg

Garnish (Optional)

• 4 slices oven baked bacon, crumbled
• Additional sliced leeks

Instructions

1. Sauté the Greens and Leeks: Heat olive oil and unsalted butter in a large pot over medium heat. Add the finely chopped cabbage and/or kale along with the thinly sliced leeks; stir well to combine. Cover the pot and cook for 8 to 10 minutes, stirring occasionally, until the greens are tender.
2. Add Potatoes and Seasonings: Stir in the cubed potatoes, thyme sprigs, bay leaf, chicken stock, and kosher salt. Bring the mixture to a boil over medium-high heat.
3. Simmer the Soup: Once boiling, reduce the heat to medium-low. Cover the pot and cook for 14 to 16 minutes or until the potatoes are very tender. Remove and discard the thyme sprigs and bay leaf.
4. Puree Part of the Soup: Using an immersion blender, puree some portion of the soup while keeping much of it chunky. Alternatively, transfer about half of the soup to a standard blender or food processor and blend, then return it to the pot.
5. Finish the Soup: Return the pot to medium-low heat. Stir in the half and half, fresh lemon juice, ground white pepper, and a pinch of ground nutmeg. Heat through gently without boiling.
6. Serve and Garnish: Ladle soup into bowls and garnish with crumbled oven-baked bacon and additional sliced leeks if desired. Serve immediately for best flavor and texture.

Notes

• This soup can be made vegetarian by substituting vegetable stock and omitting bacon garnish.
• Using an immersion blender allows for better control of texture, leaving the soup chunky yet creamy.
• Russet potatoes are preferred for creamy texture; Yukon golds can be used as an alternative.
• Adjust salt to taste, especially if using salted stock.
• To keep it dairy-free, substitute half and half with coconut milk or cashew cream.

Keywords: Potato soup, Cabbage soup, Creamy soup, Comfort food, Leek soup