Cabbage and Potato Soup

Cabbage and Potato Soup
Diana Rattray
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
283 Calories
12g Fat
38g Carbs
9g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 283
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 37mg 12%
Sodium 658mg 29%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 16%
Total Sugars 13g
Protein 9g
Vitamin C 49mg 244%
Calcium 266mg 20%
Iron 2mg 9%
Potassium 953mg 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.


  • 3 tablespoons butter

  • 1/2 cup chopped onion

  • 3 tablespoons all-purpose flour

  • 4 cups coarsely shredded cabbage

  • 1/2 cup chopped carrots

  • 3 cups vegetable broth

  • 1/2 teaspoon kosher salt, or to taste

  • 1/8 teaspoon freshly ground black pepper, or to taste

  • 3 cups potatoes, peeled and diced

  • 1 (14-ounce) can evaporated milk

  • Minced parsley, optional

  • Dash paprika, optional

Steps to Make It

  1. Gather the ingredients.

  2. 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. 

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

  4. Add evaporated milk and stir to blend it in. Heat through, but do not boil.

  5. Taste and adjust seasonings, adding more salt and pepper as needed.

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


  • 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. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette.
  • 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.