Cabbage and Potato Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/7/22
Tested by
Laura Manzano
laura manzano
Tested by Laura Manzano
Laura Manzano is a freelance food stylist, recipe developer, and writer living in Brooklyn, New York. Her favorite food is all sandwiches.
Learn about The Spruce Eats' Editorial Process
Cabbage and potato soup

The Spruce Eats / Abby Mercer
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
284 Calories
12g Fat
38g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 284
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 37mg 12%
Sodium 658mg 29%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 16%
Total Sugars 13g
Protein 9g
Vitamin C 49mg 244%
Calcium 267mg 21%
Iron 2mg 9%
Potassium 955mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing is as pleasing to eat on a cold day as a hot bowl of soup. And cabbage and potatoes are traditional, easily stored root vegetables that lend heartiness to meatless but completely satisfying wintertime meals. Put them together in a soup with a handful of other ingredients you probably already have on hand, and you've got a winning combination.

Additional root vegetables—onion and carrots—contribute a boost of flavor and nutrients. Evaporated milk increases the heartiness factor and supplies a creaminess that is sure to please.

Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days.

"Silky, nourishing, and surprisingly fancy, this soup is great on its own, but it's also begging to be accessorized. Top with dill, cheese, hot sauce, you name it. Cabbage and potato soup is there for you when no one else is." —Laura Manzano

Cabbage Potato Soup/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 3 tablespoons unsalted butter

  • 1/2 cup coarsely chopped onion

  • 3 tablespoons all-purpose flour

  • 4 cups coarsely shredded cabbage

  • 1/2 cup coarsely chopped carrots

  • 3 cups vegetable broth

  • 3 cups potatoes, peeled and cut into 1/2-inch dice

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 (12-ounce) can evaporated milk

  • Minced parsley, for garnish, optional

  • Paprika, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make cabbage and potato soup

    The Spruce Eats / Abby Mercer

  2. In a large heavy saucepan or Dutch oven, heat butter over medium heat. When the butter melts, add the onion and cook, stirring occasionally until golden. Stir in the flour until well blended. 

    Onion, butter, and flour mixture in a large pot

    The Spruce Eats / Abby Mercer

  3. Add the cabbage, carrots, broth, potatoes, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low. Cover and cook, stirring frequently, until vegetables are tender, about 20 minutes.

    A large covered pot with cabbage, potatoes, carrots, onions, and broth

    The Spruce Eats / Abby Mercer

  4. Add the evaporated milk. Continue to stir until just heated through, but not boiling.

    Evaporated milk added to the large pot

    The Spruce Eats / Abby Mercer

  5. Taste and adjust seasonings. Before serving, garnish each bowl with minced parsley and paprika, if desired.

    Cabbage and potato soup garnished with paprika and parsely

    The Spruce Eats / Abby Mercer

Tips

  • One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage. Look for a firm and blemish-free cabbage that appears heavy for its size.
  • One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing.
  • If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.