Cabbage Potato Soup Recipes

CABBAGE, POTATO, AND TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
• Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

CABBAGE AND POTATO SOUP

Steps:

• In a large saucepan, heat broth over medium heat.
• Add cabbage and potatoes.
• Cover and simmer about 10 minutes until potatoes are tender.
• In a large skillet, over medium heat melt butter.
• Add leeks and cook until tender.
• Stir in flour (into leek mixture) and cook 2-3 minutes.
• Add 1 cup half and half to the broth mixture.
• Add leek mixture to broth mixture.
• Add remaining ingredients.
• Stir in remaining 2 cups half and half.
• Cook over low heat 10-15 minutes.

POTATO AND CABBAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

CREAMY POTATO-CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
• Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

CABBAGE-POTATO SOUP

Steps:

• In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

CABBAGE AND POTATO SOUP

Steps:

• Gather the ingredients.
• 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.
• 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.
• Add evaporated milk and stir to blend it in. Heat through, but do not boil.
• Taste and adjust seasonings, adding more salt and pepper as needed.
• Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. 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. 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.

POTATO & SAVOY CABBAGE SOUP WITH BACON

Steps:

• Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
• While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

CABBAGE POTATO SOUP

Steps:

• In a large soup pot, melt the butter. Add chopped onion, shredded cabbage and garlic; sautee for about 5-7 minutes or until onion is soft and transparent.
• Add broth to soup pot.
• Add finely diced potatoes, parsley, celery seeds and pepper.
• Bring to a boil; reduce heat and simmer for about 15 minutes (potatoes should be very soft by now).
• Using a potato masher, coarsley mash the potatoes to thicken the soup. Make as smooth or chunky as desired.
• Stir in the half and half and shredded cheese. Heat over low heat, stirring often until cheese is melted.
• **If using the ham, add it here and heat through.
• Taste and season with salt and/or more pepper as needed.

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.