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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/potato-cabbage-soup-recipe/