Cabbage Potato Soup Recipes

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CABBAGE AND POTATO SOUP



Cabbage and Potato Soup image

I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.

Provided by Dotty2

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 cups chicken broth
2 cups shredded cabbage
2 medium potatoes, pared and diced (about 1 pound)
2 tablespoons butter
1 cup chopped leek
3 tablespoons all-purpose flour
3 cups half-and-half, divided
2 teaspoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1/2 teaspoon caraway seed
1/4 teaspoon pepper
1/8 teaspoon salt
2 -3 drops Tabasco sauce

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



Potato and Cabbage Soup image

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

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.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY POTATO-CABBAGE SOUP



Creamy Potato-Cabbage Soup image

Comfort food doesn't have to mean simmering a pot on the stove for hours-a warm, hearty bowl of soup is about 30 minutes and 10-ingredients away.

Provided by Marianne Williams

Time 35m

Number Of Ingredients 10

.25 cup olive oil
6 cups sliced green cabbage (from 1 small head cabbage)
1 medium sweet onion, sliced (about 2¼ cups)
2 pounds Yukon Gold potatoes (about 8 medium potatoes), peeled and chopped
3 medium carrots, chopped (about 1½ cups)
6 cups vegetable broth
2 teaspoons kosher salt, divided
2 tablespoons white wine vinegar
.75 cup sour cream
1 tablespoon chopped fresh dill

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.

Nutrition Facts : Calories 302 kcal, Carbohydrate 41 g, Cholesterol 20 mg, Fiber 8 g, Protein 5 g, SaturatedFat 5 g, Sodium 983 mg, Sugar 12 g, Fat 14 g, UnsaturatedFat 0 g

KIELBASA, POTATO AND CABBAGE SOUP



Kielbasa, Potato and Cabbage Soup image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive or vegetable oil
1 1/4 pounds (1 ring) kielbasa, 1-inch dice
1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
1 tablespoon paprika, 1 scant palmful
1/2 tablespoon coriander, half a palmful
1/2 teaspoon ground allspice
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, crushed
1 onion, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 head savoy cabbage, chopped
A few grates nutmeg
1 cup lager beer, room temp
4 cups chicken stock
2 cups tomato passata or puree
1/2 cup creme fraiche
3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
Handful fresh parsley leaves, chopped
1/2 lemon, juiced

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

CABBAGE AND POTATO SOUP



Cabbage and Potato Soup image

This cabbage and potato soup will warm and satisfy you on the coldest days of winter. Onions, carrots, and evaporated milk lend flavor and creaminess.

Provided by Diana Rattray

Categories     Dinner     Lunch     Soup

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1/2 cup onion (chopped)
3 tablespoons all-purpose flour
4 cups cabbage (coarsely shredded)
1/2 cup carrots (chopped)
3 cups vegetable broth
1/2 teaspoon salt (or to taste)
1/8 teaspoon black pepper (or to taste)
3 cups potatoes (scrubbed, peeled, and diced)
1 can (14 ounces) evaporated milk
Optional: minced parsley
Optional: dash paprika

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.

Nutrition Facts : Calories 283 kcal, Carbohydrate 38 g, Cholesterol 37 mg, Fiber 4 g, Protein 9 g, SaturatedFat 7 g, Sodium 658 mg, Sugar 13 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

CABBAGE-POTATO SOUP



Cabbage-Potato Soup image

Provided by Food Network

Time 45m

Yield 8 to 10 Servings

Number Of Ingredients 9

2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper

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.

POTATO & SAVOY CABBAGE SOUP WITH BACON



Potato & Savoy cabbage soup with bacon image

A warming, hearty soup with that takes just 20 minutes to make

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Soup, Starter, Supper

Time 20m

Number Of Ingredients 9

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil, plus extra to serve
550g floury potatoes, peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

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.

Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium

CABBAGE, POTATO, AND TOMATO SOUP



Cabbage, Potato, and Tomato Soup image

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

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.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

POTATOE AND CABBAGE SOUP



Potatoe and cabbage soup image

Good Food Oct 2007 page 22

Provided by vstothard

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop the onion, carrot, celery and garlic. Heat the oil over medium heat in a large saucepan. Add the vegetables and potatoes, season well, the 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 boiol. Simmer for 5 mins more, until the vegatbles are tender.
  • While the soup is cooking, grill or fry the bacon until it is crisp. Shred the cabbage, discarding the core.
  • Whizz the soup in the food processor then return to the pan and add the cabbage. Simmer for a few minutes until the cabbage is just tender, then season to taste and serve with the scattered bacon.

CABBAGE AND POTATO SOUP



Cabbage and Potato Soup image

Caraway seeds bring their interesting, bitter character to this simple soup, which is produced throughout Eastern Europe. It's light but flavorful when made vegetarian, richer and more robust with bacon and beef stock. The Scandinavian variation is even simpler (and sweeter). To crush the caraway seeds, put them in a small plastic bag or wrap them in plastic or wax paper and press on them with the bottom of a pot (or other heavy object) or go over them with a rolling pin.

Yield makes 4 servings

Number Of Ingredients 8

2 thick slices bacon, diced, optional
1 medium onion, diced
1 small head of cabbage, preferably Savoy, cored and shredded
1 tablespoon caraway seeds, lightly crushed
2 medium to large potatoes, peeled and cut into 1/2-inch dice
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
Salt and black pepper to taste
1 cup croutons (page 580)

Steps:

  • Cook the bacon in a large saucepan over medium heat, stirring occasionally, until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook-or cook the onion in 2 tablespoons butter or oil if you're not using the bacon-stirring, until it's translucent, about 4 minutes. Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.
  • Add the caraway seeds and potatoes and lightly brown the potatoes, about 5 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are very tender. Taste and adjust the seasoning as necessary. Thin with a bit of water or stock if the soup seems too rich. Garnish with the croutons and serve immediately.
  • This version has a sweetness that many people will like. (You can add a tablespoon of vinegar to it as well.) Omit the caraway seeds and potatoes. After the cabbage wilts, add 2 tablespoons brown sugar and stir well. When the sugar is completely dissolved, add the stock and proceed.

CREAMY CABBAGE AND POTATO SOUP



Creamy Cabbage and Potato Soup image

Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

Provided by Brooke the Cook in

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 medium onion, diced
2 garlic cloves, minced
4 small russet potatoes, diced
3 cups water
1 small cabbage, shredded
1 cup skim milk
2 cups water
2 tablespoons flour
8 ounces Velveeta reduced fat cheese product, cubed small
salt, to taste (optional)
fresh ground pepper, to taste

Steps:

  • Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
  • Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
  • Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
  • Whisk the water, flour and skim milk together and add to to soup.
  • Add cubed cheese and stir until cheese is melted and soup is heated through.
  • Add salt and pepper to taste.

CABBAGE, POTATO AND LEEK SOUP



Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

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.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

CARROT, POTATO, AND CABBAGE SOUP



Carrot, Potato, and Cabbage Soup image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

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.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

ROASTED POTATO AND CABBAGE SOUP



Roasted Potato And Cabbage Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 large baking potatoes, peeled and cut into 1/2-inch cubes
4 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
1 head Napa cabbage, cored and cut into eighths
4 cups chicken broth (see recipe)
3 teaspoons minced Italian parsley

Steps:

  • Preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 teaspoon of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
  • Heat a large cast-iron skillet over medium heat until hot. Add the cabbage wedges and cook, turning frequently, until soft and edges are browned, about 20 minutes. Remove the cabbage from the pan and slice it into thin strips. Season with 1 teaspoon of the salt.
  • Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the cabbage in the center of each of 4 soup plates. Top with the roasted potatoes. Ladle the broth around the cabbage and potatoes, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1700 milligrams, Sugar 8 grams

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From eatyourbooks.com


CABBAGE SWEET POTATO SOUP RECIPE - FOODACIOUSLY
step 1. Let's start by making the purple cabbage soup. Heat the olive oil in a pot, then add chopped garlic and onion. Sizzle for 3 minutes until the onion is soft and the garlic is fragrant. Now, add chopped red cabbage, drained and rinsed red …
From foodaciously.com


BEET, CABBAGE AND POTATO SOUP RECIPE - BEYOND WONDERFUL
Cook until the potatoes are almost soft—Approximately 10 minutes—Stir several times to prevent burning. Stir in the chicken stock and mix well. Cook for five minutes. Add the beet puree, chopped beets, cabbage, and the remaining two cups of water and bring to a lively simmer. Add the vinegar, mix well and taste, adding more if needed.
From beyondwonderful.com


CABBAGE SOUP WITH BACON AND POTATOES • SALT & LAVENDER
2021-12-11 Leave 2-3 tablespoons of the bacon fat in the pot. Sauté the onions for a few minutes, then stir in the cabbage and cook until lightly browned. Stir in the garlic, followed by the tomato sauce, broth, paprika, Italian seasoning, and potato. Bring to a boil, reduce the heat, then simmer until the potatoes are tender.
From saltandlavender.com


CURRY CABBAGE SOUP - CONNOISSEURUS VEG
2020-01-13 Stir in the cabbage, potato and broth. Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer until the veggies are tender, about 20 to 25 minutes. Test a piece of potato by piercing it with a fork — it should give easily. Remove the pot from heat and stir in the lemon juice.
From connoisseurusveg.com


CABBAGE POTATO SOUP RECIPE - MASHED POTATOES RECIPE
2011-05-25 Instructions. In a large saucepan with one tablespoon of oil, sauté the onion and cook for 3 minutes or until golden brown. Add the cabbage and potatoes, stirring constantly until vegetables are tender. Stir in the stock and let it boil for a couple of minutes. Reduce heat afterwards and simmer for another 30 minutes.
From mashed-potatoes-recipe.com


CABBAGE SAUSAGE AND POTATO SOUP RECIPE - UNCLE JIM'S KITCHEN
Saute the diced bacon in a large stockpot for 4-5 minutes. Add in the diced onion, celery and bell pepper and saute for 5 minutes, stirring occasionally, until the onions are translucent. Then add the cabbage and garlic, and saute for 4 more minutes, stirring occasionally. Add the stock, potatoes, Rotel tomatoes, Italian seasoning, bay leaf ...
From unclejimskitchen.com


CABBAGE AND POTATO SOUP « CLEAN & DELICIOUS
2013-11-11 Add tomato puree and cook for another 5 minutes. Stir in the cabbage and water and bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Add in potatoes, and simmer for another 15 minutes or until the potatoes are tender. Season the soup with salt and pepper. Serve with a hearty sprinkle of Parmesan cheese.
From cleananddelicious.com


HAM, POTATO & CABBAGE SOUP - SWANSON
2020-06-22 Step 1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally. Step 2. Stir the broth, 1/4 teaspoon ground black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low.
From campbells.com


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