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5 from 1 vote
1 hour hour
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This Creamy Potato Soup recipe is perfect whenever you need a warm and nourishing meal! Subtly sweet green cabbage and red potatoes simmer in a rich broth, then topped off with light cream and some savory ingredients for a rich, comforting and budget-friendly soup.
Why This Recipe is a Keeper!
The calendar may say spring, but the temperature will still indeed dip. When that happens, there’s nothing quite as comforting as a creamy bowl of soup—especially one that’s super easy to put together in one pot for the perfect cozy dinner idea!
This Creamy Potato Soup recipe with cabbage is a family favorite with old-world charm from my husband’s side. It’s my mother-in-law’s tried-and-true recipe we’ve made many times, so I’m excited to share it with you!
This creamy potato soup recipe uses red potatoes, a waxy variety that holds its shape when cooked instead of falling apart. The green cabbage adds a natural sweetness to balance the other rich flavors. The layers of flavor build upon each other, and the rich and fragrant broth melds with the potatoes and cabbage as it simmers on the stovetop.
Dijon mustard, Worcestershire, and caraway add a kick of flavor, so every spoonful is infused with depth and warmth! Ladle this soup into bowls and serve alongside some crusty bread for a delicious and simple dinner!
This Creamy Potato Cabbage Soup recipe is:
- Versatile! Add leftover Easter ham, bacon, or sausage, or extra veggies like carrots and celery.
- One-pot, which means minimal dishes!
- So delicious! The Dijon mustard, Worcestershire, and caraway seeds perfectly balance this cabbage and potato soup.
- Easy! There’s no need to peel the red potatoes.
- Budget-friendly! Potatoes and cabbage are a culinary match made in heaven, and this combination sustained many generations before ours.
How to Make this Creamy Potato Soup Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this Creamy Potato Soup recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Butter and Oil: Using butter and olive oil together creates a flavorful base for the onion. Oil lacks flavor, and butter can burn quickly. I use unsalted butter in cooking because adjusting the salt level to taste is easier.
- Cabbage: This potato cabbage soup is the perfect way to use a half-head of leftover green cabbage. Savoy cabbage and kale are other options.
- Chicken or Vegetable Broth: Use either in this recipe.
- Red Potatoes: Red potatoes are a great soup option because they’re considered “waxy” and hold their shape better in soups and stews. The pop of red color in this creamy potato soup is also nice. Yukon golds will also work well. While Russets will work, they tend to break down because of their starchy nature.
- Half and Half: Half and half adds richness to the soup, but you can use regular milk instead for a lighter version or a non-dairy alternative such as oat or soy milk to make this soup dairy-free.
- Worcestershire Sauce: A fermented, liquid condiment that adds rich umami flavor. Use vegan Worcestershire if you have a fish allergy.
- Caraway Seeds: The distinct bittersweet flavor of caraway adds a warm, gentle spice to this soup.
- Dijon Mustard: Dijon mustard is unexpected but essential in this creamy potato soup recipe! Dijon has a sharper and more complex flavor profile than other mustard types. I highly recommend Grey Poupon or Maille for the best flavor.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Cut the potatoes into approximately 1/2-inch to 3/4-inch cubes.
- Combine butter and oil in a Dutch oven or other heavy soup pot over medium-high heat.
- When the butter has melted, add the onion, reduce the heat to medium-low, and cook for 6 to 7 minutes or until the onion has softened but has not yet changed color.
- Add the cabbage and cook for 2 to 3 minutes or until the cabbage wilts.
- Add the potatoes and stir to coat with the fat.
- Add the chicken broth. Bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 12-15 minutes or until the potatoes are fork-tender.
- Turn the heat off for the next step.
- Place flour in a heat-proof bowl.
- Add 1/2 cup of the cooking liquid and whisk to make a smooth slurry. Add small amounts of additional liquid as necessary.
- Slowly whisk in the half-and-half.
- Pour the flour slurry and half-and-half combination into the pot along with the caraway seed and stir.
- Return to a simmer and cook for 5 to 6 minutes or until thickened. (Soup will thicken more upon standing.)
- Add the Dijon mustard, Worcestershire, hot sauce and salt and black pepper to taste.
- Sprinkle with chopped fresh parsley if desired.
- This creamy potato soup recipe is done and delish!!
Chef Tips and Tricks:
- Use bagged coleslaw mix to save time.
- The potatoes can be cubed ahead of time and immersed in water, then refrigerated. Immersing in water prevents them from discoloring. Drain before adding to the soup.
Frequently Asked Questions:
Can I make this creamy potato soup recipe ahead of time?
Absolutely, and I think it’s even better the next day! Cool the soup completely, refrigerate it in the pot, or transfer it to another sealed container. Place the soup back on the stove and gently reheat over low to medium-low heat until good and hot throughout.
Can you freeze a creamy potato cabbage soup?
We freeze it all the time; it can be frozen for up to three months. However, it’s often just a tad thinner than when it went into the freezer, so just be aware. Freezing may alter the texture of the potatoes, making them more “grainy,” and dairy-based soups may separate. However, slow and gentle reheating on the stovetop while stirring will correct the consistency.
Storage:
- Leftovers can be stored in the refrigerator for up to five days. Reheat in the microwave or on the stovetop until hot throughout.
Serve with:
- Chicken Sloppy Joes
- Spinach Artichoke Squares
- Zucchini Ricotta Fritters
- Quinoa Parmesan Crisps
More great potato soup recipes you’ll love!
- Potato Cheese Soup
- Creamy Potato Kielbasa and Kale Soup
- Cauliflower Potato Soup with Smoked Gouda
- Roasted Poblano Corn Chowder
Get all my soup and stew recipes at Soup and Stew Recipes – From A Chef’s Kitchen.
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Creamy Cabbage Potato Soup
5 from 1 vote
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By: Carol | From A Chef’s Kitchen
This Creamy Potato Soup recipe is perfect whenever you need a warm and nourishing meal! Subtly sweet green cabbage and red potatoes simmer in a rich broth, then topped off with light cream and some savory ingredients for a rich, comforting and budget-friendly soup.
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Soups and Stews
Cuisine East European
Servings 6
Calories 301 kcal
Ingredients
- 2 tablespoons butter - salted or unsalted
- 2 tablespoons canola oil
- 1 large onion - chopped
- 1/2 head green cabbage - coarsely chopped
- 1 1/2 pounds red potatoes - cut into 1/2 inch to 3/4 inch cubes
- 6 cups chicken broth - or vegetable broth
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon caraway seed - optional but recommended
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce - or to taste
- 1/2 teaspoon hot sauce, to taste - such as Tabasco, optional
- Salt and freshly ground black pepper - to taste
- Chopped fresh parsley - for garnish, optional
Instructions
Combine butter and oil in a Dutch oven or other heavy soup pot over medium-high heat.
When the butter has melted, add the onion, reduce the heat to medium-low, and cook for 6-7 minutes or until the onion has softened but has not yet changed color.
Add the cabbage and cook 2-3 minutes or until the cabbage wilts.
Add the potatoes and stir to coat with the fat.
Add the chicken broth. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 12-15 minutes or until the potatoes are fork-tender.
Turn the heat off for the next step.
Place flour in a heat-proof bowl. Add 1/2 cup of the cooking liquid and whisk to make a smooth slurry. Add small amounts of additional cooking liquid as necessary. Slowly whisk in the half-and-half.
Pour the flour slurry and half-and-half combination into the pot along with the caraway seed and stir. Return to a simmer and cook for 5-6 minutes or until thickened. (Soup will thicken more upon standing.)
Add the Dijon mustard, Worcestershire, hot sauce and salt and black pepper to taste. Sprinkle with chopped fresh parsley if desired.
Nutrition
Serving: 1 | Calories: 301kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 1048mg | Potassium: 877mg | Fiber: 5g | Sugar: 10g | Vitamin A: 388IU | Vitamin C: 41mg | Calcium: 157mg | Iron: 2mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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