Name: Cabbage Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 4 cups green cabbage, chopped; 4 medium potatoes, peeled and cubed; 6 cups vegetable broth (or chicken broth); 1 tsp dried thyme; 1 tsp paprika; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how easy and versatile this soup is. It uses humble, everyday ingredients but delivers bold, comforting flavor. Whether I’m cooking on a tight schedule or need a cozy meal that makes great leftovers, this soup always comes through. I also enjoy that it’s naturally vegetarian, but easy to customize with meat or extra veggies.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green cabbage, chopped
Potatoes, diced (Yukon Gold or Russet work well)
Carrots, sliced
Onion, chopped
Garlic, minced
Olive oil or butter
Vegetable broth or chicken broth
Bay leaves
Dried thyme or Italian seasoning
Salt and pepper to taste
Optional: chopped parsley or dill for garnish

directions

I start by heating olive oil or butter in a large pot, then sauté chopped onion and garlic until fragrant.
I add carrots and cook for a few minutes before stirring in the cabbage.
Once the cabbage softens slightly, I add diced potatoes, broth, bay leaves, and seasoning.
I bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, usually about 20–25 minutes.
I remove the bay leaves, adjust the salt and pepper, and sometimes mash a few potatoes in the pot to make the broth creamier.
Before serving, I sprinkle in some fresh parsley or dill for a bright finish.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

When I want extra protein, I stir in cooked sausage, ham, or shredded rotisserie chicken. I’ve also added white beans for a vegetarian protein boost. If I want a thicker, richer soup, I sometimes stir in a splash of cream or milk near the end of cooking. And for a spicy kick, I drop in a pinch of red pepper flakes while the soup simmers.

storage/reheating

I let the soup cool completely before storing it in airtight containers in the fridge—it keeps well for up to 4 days. It also freezes nicely for up to 2 months. To reheat, I warm it gently on the stovetop or microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I make this soup ahead of time?

Absolutely. I actually think the flavors improve after a day in the fridge, making it a great make-ahead meal.

What kind of potatoes work best?

I usually use Yukon Gold or Russet potatoes. Yukon Gold gives a creamier texture, while Russets break down a bit more, thickening the broth.

Can I add meat to this soup?

Yes, I often add sliced sausage, bacon, or leftover cooked chicken for extra heartiness.

Is this soup gluten-free?

Yes, as long as I use a gluten-free broth, the rest of the ingredients are naturally gluten-free.

How do I make the soup more flavorful?

I like using a rich broth and adding extra herbs like thyme or a dash of vinegar or lemon juice at the end for brightness.

Conclusion

Cabbage Potato Soup is a simple, soul-warming dish I come back to again and again. It’s easy to make, nourishing, and endlessly adaptable. Whether I’m feeding my family or just want a cozy bowl of something good, this soup always hits the spot.