Cabbage and Potato Soup Recipe

Name: Cabbage and Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 3 tablespoons butter; 1/2 cup onion (chopped); 3 tablespoons all-purpose flour; 4 cups cabbage (coarsely shredded); 1/2 cup carrots (chopped); 3 cups vegetable broth; 1/2 teaspoon salt (or to taste); 1/8 teaspoon black pepper (or to taste); 3 cups potatoes (scrubbed, peeled, and diced); 1 can (14 ounces) evaporated milk; Optional: minced parsley; Optional: dash paprika

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 6 servings

72 ratings

Write a Review

Add a comment

Nothing is as pleasing to eat on a cold day as a hot bowl of soup. And cabbage and potatoes are traditional, easily stored root vegetables that lend heartiness to meatless but completely satisfying wintertime meals. Put them together in a soup with a handful of other ingredients you probably already have on hand, and you've got a winning combination.

Additional root vegetables—onion and carrots—contribute a boost of flavor and nutrients. Evaporated milk increases the heartiness factor and supplies a creaminess that is sure to please.

Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days.

"Silky, nourishing, and surprisingly fancy, this soup is great on its own, but it's also begging to be accessorized. Top with dill, cheese, hot sauce, you name it. Cabbage and potato soup is there for you when no one else is." —Laura Manzano

Cook Mode (Keep screen awake)

3 tablespoons unsalted butter
1/2 cup coarsely chopped onion
3 tablespoons all-purpose flour
4 cups coarsely shredded cabbage
1/2 cup coarsely chopped carrots
3 cups vegetable broth
3 cups potatoes, peeled and cut into 1/2-inch dice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (12-ounce) can evaporated milk
Minced parsley, for garnish, optional
Paprika, for garnish, optional

Gather the ingredients.

The Spruce Eats / Abby Mercer
In a large heavy saucepan or Dutch oven, heat butter over medium heat. When the butter melts, add the onion and cook, stirring occasionally until golden. Stir in the flour until well blended.

The Spruce Eats / Abby Mercer
Add the cabbage, carrots, broth, potatoes, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low. Cover and cook, stirring frequently, until vegetables are tender, about 20 minutes.

The Spruce Eats / Abby Mercer
Add the evaporated milk. Continue to stir until just heated through, but not boiling.

The Spruce Eats / Abby Mercer
Taste and adjust seasonings. Before serving, garnish each bowl with minced parsley and paprika, if desired.

The Spruce Eats / Abby Mercer

Tips

One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage. Look for a firm and blemish-free cabbage that appears heavy for its size.
One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing.
If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.

Nutrition Facts (per serving)
284	Calories
12g	Fat
38g	Carbs
9g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	284
% Daily Value*
Total Fat 12g	15%
Saturated Fat 7g	36%
Cholesterol 37mg	12%
Sodium 658mg	29%
Total Carbohydrate 38g	14%
Dietary Fiber 5g	16%
Total Sugars 13g
Protein 9g
Vitamin C 49mg	244%
Calcium 267mg	21%
Iron 2mg	9%
Potassium 955mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.