Cabbage Potato Soup

Cabbage and Potato Soup
Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 6 Servings
Ratings (12)

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.

What You'll Need

  • 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

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

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Nutritional Guidelines (per serving)
Calories 300
Total Fat 13 g
Saturated Fat 7 g
Unsaturated Fat 4 g
Cholesterol 35 mg
Sodium 886 mg
Carbohydrates 36 g
Dietary Fiber 5 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)