This warm and cozy Cabbage Potato Soup is perfect for chilly days. It’s made with tender cabbage, hearty potatoes, and seasonings that fill your kitchen with a lovely smell!
I love how simple it is to throw everything in one pot and let it simmer. Plus, it’s healthy and filling—perfect for a quick dinner after a long day. Who doesn’t love a soup that warms the heart? 😊
Key Ingredients & Substitutions
Cabbage: Green cabbage is great for this soup because it becomes tender and sweet when cooked. If you have red cabbage, you can use that instead for a pop of color, but it will change the flavor slightly.
Potatoes: I recommend using Yukon Gold or Russet potatoes for their creaminess. If you want a lower-carb option, try cauliflower instead, just chop it small and add it later in the cooking to avoid mushiness.
Bacon: This adds a nice smoky flavor, but you can leave it out for a vegetarian version. Consider using smoked paprika for a similar taste. Turkey bacon is another lower-fat alternative.
Broth: Vegetable or chicken broth works well here, but low-sodium versions are great for controlling the salt level. You can use water if you don’t have broth—just add a bit more seasoning.
How Do You Make Sure Your Vegetables Are Tender and Flavorful?
Getting those veggies cooked just right is key for a tasty soup. Here’s how to do it:
- Start by sizzling the bacon (if using) which adds flavor to the oil.
- Sauté the onion and carrot first, so they soften nicely before adding more ingredients.
- Add garlic just before the rest of the veggies to keep its flavor bright and prevent burning.
- Always simmer gently. A slow cook allows the flavors to blend beautifully, about 30 minutes gives great results!
Cabbage Potato Soup
Ingredients You’ll Need:
- 4 cups chopped green cabbage
- 3 medium potatoes, peeled and diced
- 1 large carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 4 slices bacon, chopped (optional for flavor)
- 1 tablespoon olive oil or butter
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped (plus more for garnish)
- Salt and black pepper, to taste
- 1-2 bay leaves
- Bread, for serving (optional)
Time Needed:
This Cabbage Potato Soup will take about 10 minutes to prep and around 30 minutes to cook. So, in total, you’ll need about 40 minutes to have a warm, comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot, heat the olive oil or butter over medium heat. If you’re using bacon, add the chopped pieces to the pot and cook until they are crispy. When done, remove the bacon with a slotted spoon and set it aside, but keep the tasty bacon fat in the pot for flavor.
2. Sautéing the Veggies:
Add the finely chopped onion and diced carrot to the pot. Sauté them for about 5 minutes, stirring occasionally, until they start to soften. The aroma will be delightful!
3. Adding Flavor:
Next, stir in the minced garlic and cook for an additional minute. This will give it a lovely fragrance!
4. Mixing in the Cabbage and Potatoes:
Now, add the chopped cabbage and diced potatoes to the pot. Give everything a good stir to ensure all the veggies are well mixed.
5. Simmering the Soup:
Pour in the broth and toss in the bay leaves and dill. Bring it to a boil, then lower the heat to let it simmer gently. Cover the pot and let it cook for about 30 minutes, or until the potatoes and cabbage are tender.
6. Final Seasoning:
Once the soup is cooked, season it with salt and pepper to taste. Don’t forget to fish out the bay leaves before serving!
7. Serving the Soup:
Serve the soup hot, garnished with the reserved bacon pieces and some fresh dill on top. It’s perfect with slices of toasted bread on the side for dipping!
This delicious, hearty cabbage and potato soup is nourishing and flavorful, perfect for a cozy meal! Enjoy! 😊
Can I Use Different Types of Cabbage?
Absolutely! While green cabbage is traditional, you can use Savoy or Napa cabbage for a different texture and flavor. Just keep in mind that red cabbage will change the color of your soup but will still taste great!
How Can I Thicken the Soup?
If you prefer a thicker soup, you can mash some of the potatoes with a fork or potato masher once they’re tender. Alternatively, add a cornstarch slurry (mix equal parts cornstarch and cold water) to the simmering soup until it reaches your desired consistency.
What Can I Do with Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely and then store in freezer-safe containers for up to 3 months. When reheating, you may need to add a splash of broth or water to loosen it up!
Can I Make This Soup Vegetarian or Vegan?
Yes, you can easily make this soup vegetarian by omitting the bacon and using vegetable broth. For a vegan version, just swap the butter for olive oil and ensure no animal-based broth is used.