This cozy cabbage potato soup is warm and comforting, perfect for chilly days! Packed with hearty cabbage and tender potatoes, it’s simple and filling.
I love how this soup magically turns ordinary ingredients into something special. A sprinkle of pepper, and you’re ready to enjoy a bowl of warmth. Yum!
Key Ingredients & Substitutions
Cabbage: A medium head of cabbage is key for this soup. If you can’t find cabbage, you can substitute it with kale or Swiss chard for a different taste and texture.
Potatoes: I prefer using Yukon Gold for their creaminess, but Russet or red potatoes also work well. If you’re looking for a low-carb option, try cauliflower for a similar texture.
Carrots: These add sweetness and color! If you are out of carrots, frozen peas or chopped bell peppers can add a different but delicious touch.
Broth: Vegetable or chicken broth is essential for flavor. You can use homemade broth, or low-sodium store-bought. For a vegetarian version, simply stick with vegetable broth.
Cream or Milk: This ingredient is optional for creaminess. Use whole milk or heavy cream. If dairy-free, coconut milk adds a lovely flavor, or you can use almond or oat milk—but be sure to choose unsweetened!
How Do I Achieve the Best Flavor When Sautéing Onions and Garlic?
Getting the flavors right with onions and garlic sets the stage for the entire soup. Here’s how to do it perfectly:
- Heat your pot on medium, adding butter or oil until it’s hot—not smoking.
- Add the onions first and cook until they become translucent, about 3-4 minutes. This allows their sweet flavor to develop.
- Then add garlic and sauté just until fragrant, about 30 seconds more. Be careful not to burn it, as burnt garlic can make the soup bitter!
This technique creates a flavorful base that enhances the overall dish. Enjoy your cooking!
How to Make Cabbage Potato Soup
Ingredients You’ll Need:
- 1 medium head of cabbage, chopped
- 3 medium potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup water (optional, adjust for desired consistency)
- 2 tablespoons butter or oil
- 1 teaspoon dried thyme (or fresh if available)
- 1/2 cup cream or milk (optional, for creaminess)
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful cabbage potato soup takes about 10 minutes to prepare and around 30 minutes to cook, making it a quick and satisfying meal. Total time to enjoy this soup is about 40 minutes. Simple and delicious!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the butter or oil over medium heat. Once it’s hot, add the chopped onion and garlic. Sauté for about 3-4 minutes, stirring until everything is soft and fragrant. This is where the flavors begin!
2. Add the Vegetables:
Next, toss in the chopped cabbage, sliced carrots, and potato chunks. Stir everything to combine well with the onions and garlic. This will help to evenly distribute those tasty flavors throughout the veggies.
3. Pour in the Broth:
Now it’s time to add the broth! Pour in the vegetable or chicken broth, and if needed, add water to make sure the vegetables are covered. Sprinkle in the thyme for that delicious herbal touch.
4. Let It Simmer:
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the vegetables are nice and tender. You can stir occasionally to keep everything happy in the pot!
5. Season and Add Cream:
Once the veggies are tender, season your soup with salt and pepper to taste. If you want a creamier texture, stir in the cream or milk and let everything heat through gently for a few minutes.
6. Serve and Enjoy:
Dish up the soup hot, and feel free to garnish with a sprinkle of dried herbs if you like. This soup goes wonderfully with crusty bread on the side. Dig in and enjoy your warm, comforting cabbage potato soup!
Happy cooking!
Can I Use Different Vegetables in This Soup?
Absolutely! While cabbage, potatoes, and carrots are the stars of this recipe, you can add other vegetables like peas, green beans, or bell peppers. Just keep in mind that different cooking times may require you to adjust when you add them to the pot.
Is This Soup Vegan-Friendly?
Yes, you can easily make this soup vegan by using vegetable broth and omitting the cream or milk. If you’d like a creamy texture, consider adding coconut milk or a nut-based milk alternative. Always check the labels to ensure they’re plant-based!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just remember to let it cool completely before freezing, and thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Soup in a Slow Cooker?
Yes! Simply sauté the onions and garlic, then add all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender. Stir in the cream or milk just before serving.
