There’s something magical about a pot of soup simmering away on the stove—especially when it’s Potato and Cabbage Soup. This recipe takes me straight back to Sundays at my grandma’s house, when the kitchen was filled with warmth and laughter. She’d always say that soup is the ultimate comfort food, and boy, was she right! Potato and cabbage are humble ingredients, but together they create a dish that feels like a warm hug on a chilly day.
I remember the first time I made this soup for my own family. The aroma of sautéing bacon and onions brought everyone into the kitchen, asking when dinner would be ready. Even my kids, who can be picky eaters, couldn’t resist sneaking a taste before it hit the table. That’s the beauty of this recipe—it’s simple enough for a weeknight, but hearty and satisfying enough to make any day feel special.
This Potato and Cabbage Soup recipe is perfect when you want something filling but not fussy. The blend of potatoes, cabbage, leeks, and carrots gives it a rustic charm, while the sour cream and crispy bacon take the flavor up a notch. It’s easy to customize too—use chicken broth for a meaty depth, or go with vegetable broth for a vegetarian twist. And don’t worry if you’re low on some veggies; this soup is all about using what you have.
What I love most about this soup is how forgiving and flexible it is. If you’re in a rush, you can skip the bacon and it’ll still be delicious. But if you’re craving that savory kick, don’t hold back! The caraway seeds add an earthy note, and a splash of vinegar brightens everything at the end. It’s the sort of meal that lets you experiment and make it your own every time you cook it.
So whether you’re looking for an easy, satisfying meal for your busy week or a way to bring the family together around the table, this Potato and Cabbage Soup hits the spot. Give it a try, and you might just find it becomes a new family favorite—just like it did in our house. Ready to make your kitchen smell amazing? Let’s get cooking!
How to Make Potato and Cabbage Soup
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What You’ll Need: Ingredients List
- 8 ounces bacon, cut into 1-inch slices (optional)
- 2 pounds potatoes, cut into bite-sized pieces
- 1 cup onion, diced
- 2 large leeks, rinsed and thinly sliced
- 2 cups cabbage, chopped
- 1 cup carrot, diced (optional)
- 1 cup celery, diced (optional)
- 6 cups chicken or vegetable broth
- 1/2 teaspoon caraway seeds
- 2 green onions, sliced (whites and greens separated)
- 1/2 cup sour cream
- 1 tablespoon white vinegar (optional)
- 1 tablespoon parsley, chopped (optional)
- Salt and pepper to taste
Step-by-Step Directions for Potato and Cabbage Soup
- Grab a large saucepan and place it over medium heat. Add the bacon pieces (if using) and cook until they’re crisp. Transfer the bacon to a plate, but leave about two tablespoons of bacon fat in the pan for added flavor.
- Toss the diced onions, leeks, carrots, celery, and the white parts of the green onions into the pan. Cook, stirring here and there, until the veggies are soft and fragrant—about 10 to 15 minutes.
- Sprinkle in the caraway seeds, then pour in the chicken or vegetable broth. Add the chopped cabbage and potatoes, giving everything a good stir. Turn up the heat and bring the soup to a gentle boil.
- Once boiling, lower the heat and let the soup simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.
- Switch off the heat and stir in the sour cream, white vinegar, chopped parsley, crispy bacon, and the green parts of the green onions. Season your soup with salt and pepper to your liking.
- Ladle the hot soup into bowls and serve right away for the best flavor and comfort.
Creative Substitutions to Suit Your Taste
If you’re missing bacon, try diced ham or even smoked turkey for a different twist. Vegetarian? Just leave out the meat and use vegetable broth. No leeks? Sub in extra onions or shallots. You can swap sour cream with Greek yogurt for a lighter finish, and if you don’t have caraway seeds, a pinch of cumin or dill can work in a pinch. Use whatever potatoes you have on hand—russet, Yukon gold, or red potatoes all work well.
Best Ways to Store Leftover Potato and Cabbage Soup
Let the soup cool to room temperature before transferring it to airtight containers. Store it in the fridge for up to 4 days. If you want to freeze it, skip adding the sour cream until you reheat—it helps prevent the soup from splitting. Defrost overnight in the fridge and gently reheat on the stove, stirring well before serving.
Perfect Pairings for Potato and Cabbage Soup
This soup pairs beautifully with thick slices of crusty bread or a hearty rye roll. For a fresh side, try a simple mixed green salad. If you’re feeling indulgent, top each bowl with extra sour cream, shredded cheese, or fresh chives. For drinks, a crisp apple cider or a light white wine makes a lovely match for the earthy flavors.
Pro Tips for the Perfect Potato and Cabbage Soup
Chop your vegetables to similar sizes so they cook evenly. Don’t rush the sautéing step—it builds a rich flavor base. If you like your soup thicker, mash some of the potatoes right in the pot. Add sour cream off the heat to avoid curdling, and always taste before serving to adjust salt and pepper. A sprinkle of fresh herbs right before serving brightens up the flavors.
Adapting Potato and Cabbage Soup for Any Time of Year
In spring, toss in tender greens like spinach or add fresh peas. Summer calls for sweet corn or zucchini. For fall, try adding diced butternut squash or extra carrots. In winter, hearty root vegetables like parsnips or turnips work beautifully. Use whatever’s freshest at your local market to keep the soup vibrant and seasonal.
FAQs:
Can I make this Potato and Cabbage Soup vegetarian?
Absolutely! Just skip the bacon and opt for vegetable broth instead of chicken. You can sauté the veggies in a splash of olive oil or butter to build a savory flavor base. If you want extra richness, add smoked paprika or a dash of liquid smoke for that “bacon-y” depth without the meat.
What type of potatoes work best for this soup?
You can use just about any potato, but waxy varieties like Yukon gold or red potatoes hold their shape best during simmering. If you prefer a creamier soup, russet potatoes will break down a bit more and add body. It’s really down to personal preference and what you’ve got in your pantry.
How can I make this soup dairy-free?
To make a dairy-free version, simply leave out the sour cream or replace it with a non-dairy alternative such as coconut yogurt or a plant-based sour cream substitute. The soup will still be creamy and delicious, with all the wholesome flavors from the veggies and broth.
Is it possible to prepare this soup ahead of time?
Yes, this soup is ideal for meal prepping. You can make it a day or two ahead and store it in the refrigerator. Just hold off on adding the sour cream and bacon until you’re ready to reheat and serve for the freshest taste and best texture.
Will this soup freeze well?
It does freeze well, but for the best results, freeze the soup before adding sour cream or dairy. When reheating, thaw overnight in the fridge, then warm gently on the stove and stir in the sour cream and fresh herbs at the end. This keeps the soup creamy and prevents separation.
Can I add protein to make this soup more filling?
Definitely! You can add cooked chicken, turkey, sausage, or even some white beans to boost the protein content. Simply stir in your cooked protein of choice towards the end of cooking to heat through, making the soup even heartier for a satisfying meal.
Potato and Cabbage Soup
Equipment
- large saucepan
Ingredients
- 8 ounces bacon cut into 1-inch slices (optional)
- 2 pounds potatoes cut into bite-sized pieces
- 1 cup onion diced
- 2 large leeks rinsed and thinly sliced
- 2 cups cabbage chopped
- 1 cup carrot diced (optional)
- 1 cup celery diced (optional)
- 6 cups chicken or vegetable broth
- 1/2 teaspoon caraway seeds
- 2 units green onions sliced (whites and greens separated)
- 1/2 cup sour cream
- 1 tablespoon white vinegar (optional)
- 1 tablespoon parsley chopped (optional)
- Salt and pepper to taste
Instructions
- Begin by frying the bacon in a large saucepan over medium heat until it becomes crispy. Remove the bacon but retain about two tablespoons of the fat in the pan.
- Add the diced onions, carrots, celery, leeks, and the whites of the green onions into the pan. Sauté everything in the reserved bacon fat until tender, which should take roughly 10-15 minutes.
- Introduce the caraway seeds, broth, chopped cabbage, and potato pieces to the pan. Bring the entire mixture to a boil, then lower the heat and allow it to simmer until the potatoes are tender, which should take around 20 minutes.
- After the potatoes are soft, turn off the heat and stir in the sour cream, vinegar, parsley, crispy bacon, and the green tops of the green onions. Adjust seasoning with salt and pepper as desired, and enjoy your flavorful soup!
