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Cabbage Potato Soup

User Rating 4.5 Star Rating (8 Reviews)


Cabbage and Potato Soup

Cabbage and Potato Soup

Diana Rattray
Cabbage soup with chopped onion, diced potatoes and chopped cabbage, and seasonings.


  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups coarsely shredded cabbage
  • 1/2 cup chopped carrot
  • 3 cups vegetable broth
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • 3 cups diced potato
  • 1 can (14 1/2 ounces) evaporated milk
  • minced parsley
  • dash paprika


In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until tender, stirring frequently, about 20 minutes. Add milk. Heat through, but do not boil. Taste and adjust seasonings, added more salt and pepper, as needed. Sprinkle each serving with a little parsley and a dash of paprika, if desired.
Serves 6.

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User Reviews

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 4 out of 5
tasty vegan, gluten-free, low sodium & fat version, Member hojo24

I made some modifications to lower the fat and sodium content (hence the 4 stars instead of 5) and to make it vegan and gluten-free, but this is a delicious soup combo. I used 2 tsp. of safflower oil instead of the amount of oil and butter called for in the original. I did not add salt. I used 1/2 the amount of milk called for, and substituted almond milk for the evaporated. I used bean flour instead of regular flour to make it gluten-free. I blended about 1/3 of the soup and added 1/2 cup of fresh parsley during that step and then stirred it all back together. This made it really creamy.

1 out of 1 people found this helpful.

See all 8 reviews

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