Cabbage Potato Soup

Cabbage and Potato Soup
Diana Rattray
Ratings (12)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
300 Calories
13g Fat
36g Carbs
10g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The flavor of this tasty cabbage soup is enhanced by chopped onion, diced potatoes, shredded cabbage and seasonings. Its creamy texture makes it a satisfying, hearty dish that will warm you up even on the coldest days.


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

Steps to Make It

  1. 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. 

  2. 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.

  3. Add milk. Heat through, but do not boil.

  4. Taste and adjust seasonings, added more salt and pepper, as needed.

  5. Sprinkle each serving with a little parsley and a dash of paprika, if desired.

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