Potato and Cabbage Soup

Potato and Cabbage Soup

| 1 Comment

This week I made a soup that was a happy confluence of a few events;  first I harvested a beautiful and delicious cabbage from my garden, then I wanted to make a dish to eat on St. Patrick’s Day, and finally I happened to have a bag of organic red potatoes and a pint of organic, milk fed, heavy whipping cream in the fridge.   When I brought all these things together I came up with a truly standout soup that immediately earned a place in my regular soup rotation.

Potato and Cabbage Soup


  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups coarsely shredded cabbage
  • 3 cups diced potato - I like unpeeled red potatoes for this recipe
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 3 cups broth (vegetable or chicken - homemade is best)
  • 1 tsp salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1 pint heavy cream
  • 1 – 2 Tbsp red wine vinegar


  • In a heavy stockpot, heat butter over medium-low heat then add onion and cook until beginning to lightly brown. Stir in flour until well blended and continue to cook and stir for 2-3 minutes.
  • Add broth, potatoes, cabbage, celery and carrots along with salt, pepper, thyme and bay leaf. Bring to a boil, stirring frequently then reduce heat to low.
  • Simmer until tender, stirring occasionally for about 20 minutes. Add cream and heat through, but do not boil.
  • Taste and adjust seasonings, add more salt and pepper if needed then stir in red wine vinegar just before serving.

This post is participating in Sunday Night Soup Night

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One Comment

  1. I love it when the stars align in an unexpected but happy way! Your soup sounds delicious, and so healthy too! I’m a big cabbage fan. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

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