Weeknight Cabbage Potato Soup (One Pot, 45 Minutes)

This cabbage potato soup turns a humble head of cabbage and a few potatoes into a bowl that feels like a warm blanket on a cold night. It’s brothy, buttery, and comes together in one pot in about 45 minutes, which makes it the kind of soup you can pull off on a Tuesday without thinking twice.

The cabbage softens into silky ribbons and the potatoes break down just enough to thicken the broth naturally, so every spoonful is cozy but still light.

Why This Soup Stays in My Rotation

The broth gets its richness from butter and a quick sauté of onion and garlic, no cream or blender needed. Smoked paprika adds a whisper of depth that makes it taste like it simmered all day, even though it didn’t.

Leftovers taste even better the next day once the potatoes soak up the seasonings, and a squeeze of lemon at the end brightens everything without making it sour.

Ingredients

• 2 tbsp unsalted butter: use olive oil for a dairy-free version
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 small green cabbage (about 1 lb), cored and thinly sliced
• 1 lb Yukon Gold potatoes, cut into 1-inch chunks: waxy potatoes hold their shape best
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 1 tsp smoked paprika: optional, but adds a subtle smoky note
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Juice of half a lemon
• 2 tbsp chopped fresh dill: or parsley

Variations / Substitutions

• Add sausage: Brown 8 oz sliced smoked sausage before the onion, then proceed. The fat seasons the whole pot.
• Make it vegan: Swap butter for olive oil and use vegetable broth.
• Skip the paprika: The soup is still delicious; add a pinch of caraway seeds for a different earthy note.
• Use savoy cabbage: It cooks a bit faster and has a milder sweetness.
• Herb swap: If you don’t have dill, fresh parsley or chives work well.

For a bean-based twist, try the Lemony White Bean and Cabbage Soup on the site.

How to Make Cabbage Potato Soup

Step 1: Sauté the Aromatics

Melt the 2 tbsp butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring a few times, until it turns soft and translucent. Then stir in the minced garlic and cook for 1 minute more, until you can smell it.

The butter will foam gently and the kitchen will start to smell like a good meal is coming. Keeping the heat at medium keeps the garlic from browning too fast and turning bitter.

Step 2: Soften the Cabbage and Potatoes

Add the sliced cabbage and the 1-inch potato chunks to the pot. Stir everything together so the vegetables get coated in the butter. Cook for about 5 minutes, stirring once or twice, until the cabbage wilts down and the edges start to soften.

The cabbage will shrink dramatically in the pot and the potatoes will pick up a little color from the butter and paprika. You’re not browning anything hard, just waking the vegetables up before the broth goes in.

Step 3: Simmer the Soup

Pour in the 4 cups of broth, then drop in the bay leaf, the 1 tsp smoked paprika, the 1 tsp salt, and the 1/2 tsp black pepper. Raise the heat to high and bring the soup to a boil. As soon as it bubbles, lower the heat to a steady simmer and cover the pot with a lid, leaving it slightly askew. Cook for 20 to 25 minutes, until you can pierce a potato chunk with a fork and it slides off easily.

The broth will turn a golden amber and the whole pot will smell sweet and earthy. Stir once or twice during the simmer to make sure nothing sticks to the bottom.

Step 4: Ladle and Serve with Fresh Dill

Fish out the bay leaf and stir in the lemon juice. Taste the broth and add another pinch of salt if it needs it. Ladle the soup into deep bowls and shower the fresh dill over the top.

A final drizzle of olive oil or a crack of black pepper makes each bowl look as good as it smells. Serve while it’s piping hot.

A Few Notes Before You Start

• Pick potatoes that hold their shape, like Yukon Gold or red potatoes. Russets will break down into mush.
• Slice the cabbage as evenly as you can so it all cooks at the same pace. Thick ribs can stay a little crunchy.
• The lemon juice at the end is small but it wakes up every other flavor. Don’t skip it.
• If you want a heartier soup, toss in a can of drained white beans during the last 5 minutes of simmering.

Simmer times vary depending on how you cut the potatoes.

Storing Leftover Soup

• Refrigerate: Cool the soup completely and keep it in a sealed container for up to 4 days. The broth will thicken as it sits.
• Reheating: Warm it gently on the stovetop over medium-low heat with a splash of broth or water to loosen it up.

What To Serve With Cabbage Potato Soup

A thick slice of crusty sourdough bread is all you really need for sopping up the broth. For something more substantial, a grilled cheese made with sharp cheddar and a smear of whole grain mustard cuts through the soup’s sweetness. A simple arugula salad with a lemon vinaigrette adds a peppery, bright contrast to the warm bowl.

Frequently Asked Questions

Can I use red cabbage instead of green?

Yes, you can. The soup will turn a pretty purple color and taste slightly sweeter. The cooking time stays about the same.

Do I need to peel the potatoes?

No need to peel if you give them a good scrub. The skins add a little texture and keep the chunks from falling apart.

Can I freeze this soup?

You can, but the potatoes may turn a bit grainy when thawed. If you plan to freeze, slightly undercook the potatoes so they hold up better during reheating.

Why does my soup taste flat?

The most likely fix is more salt. Cabbage and potatoes soak up a lot, so taste and adjust the salt right before serving. The lemon juice also lifts the whole pot, so be sure to add it.

Cabbage Potato Soup Recipe

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 small green cabbage (about 1 lb), cored and thinly sliced
• 1 lb Yukon Gold potatoes, cut into 1-inch chunks
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Juice of half a lemon
• 2 tbsp chopped fresh dill

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook 1 minute more.
2. Add the cabbage and potatoes. Cook for 5 minutes, stirring occasionally, until the cabbage wilts.
3. Pour in the broth, then add the bay leaf, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cover loosely. Cook 20 to 25 minutes until the potatoes are fork-tender.
4. Remove the bay leaf and stir in the lemon juice. Ladle into bowls and top with fresh dill. Serve hot.

Notes

The soup thickens as it sits; add a splash of broth when reheating. For a creamier texture, mash a few potato chunks against the side of the pot before serving. A drizzle of olive oil or a spoon of sour cream on top takes it over the edge.